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Lamb Hind Leg Stank 650gm - A-One Frozen Gourmet

Lamb Hind Leg Stank 650gm - A-One Frozen Gourmet

A Skinless Lamb Hind Leg Stank Cut suitable for Indian and Western Recipes !

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Curry Lamb Stank Recipe
Lamb shanks are an inexpensive cut of meat require slow cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavor in this delicious gravy.
  • Lamb Shank
  • 6 cloves of garlic
  • 1” ginger
  • 2 tsp Kashmiri chilli powder (mild paprika)
  • 1 tsp coriander powder
  • 3 tsp. vegetable oil
  • 1 tbsp. butter
  • 1” cinnamon stick broken in half
  • 6 green cardamom pods
  • 5 cloves
  • 12 black peppercorns
  • 2 medium white onions thinly sliced
  • 2 green Chilies slit lengthwise
  • ½ tsp Kashmiri Chili powder (or mild paprika)
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 heaped tbsp. tomato puree
  • 4 tbsp. Greek yoghurt
  • 400ml water
  • Salt to taste
  • ½ tsp nutmeg
  • Fresh coriander chopped for garnish
  • 1 tbsp. lemon juice
  1. Add the lamb shanks to a bowl.
  2. Blend the garlic and ginger with a little water to a fine puree to form a paste.
  3. Mix the chili powder and coriander powder with the paste. 
  4. Marinate the lamb shank in this spice paste for a few hours or even overnight.
  5. To make the curry in a heavy bottom large sauce pan heat the oil along with the butter.
  6. Add the cinnamon stick, green cardamom, cloves and peppercorn. 
  7. Sizzle for a few seconds as they infuse the oil. 
  8. Add the onions and cook on a medium flame for 10-12 mins stirring often. 
  9. Add the slit chilies and stir. 
  10. The onions will start to soften and go light brown; at this stage add the chili, turmeric and coriander powder.
  11. Stir well to cook the spices and if it gets too dry add a of water.
  12. Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan.
  13. Dip in the marinated lamb shank sealing the piece and cooking for 15 minutes. 
  14. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. 
  15. Season to taste.
  16. Boiling the curry and simmer for an hour stirring half way through the cooking process and turn the lamb shanks over to coat.
  17. Now add the nutmeg powder.
  18. Stir well and simmer with the lid slightly open for 20-25 minutes.
  19. The lamb at this stage will be tender and the curry will thicken.
  20. Garnish with coriander and some lemon juice. 
  21. Serve with roti or naan and your choice of salad.

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