Sri Lankan Lamb Shank Curry (Printable)
Tender lamb shanks simmered in Sri Lankan spices and coconut milk for a rich, aromatic curry with deep flavor and gentle heat.
# What You'll Need:
→ Meats
01 - 4 lamb shanks (approximately 12.3 oz each), trimmed of excess fat
→ Aromatics & Vegetables
02 - 2 large onions, finely sliced
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 2 green chilies, sliced (adjust according to heat preference)
06 - 2 medium tomatoes, chopped
07 - 2 sprigs fresh curry leaves (approximately 16 leaves total)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (Madras curry powder as alternative)
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground cloves
14 - 1/2 teaspoon chili powder (optional for additional heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids & Seasonings
17 - 13.5 oz coconut milk (full-fat, approximately 1 2/3 cups)
18 - 1 cup plus 2 tablespoons beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or adjust to taste
22 - 1/2 teaspoon freshly ground black pepper
→ Garnish
23 - Fresh coriander leaves for finishing
# How to Make It:
01 - Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the mustard seeds and fenugreek seeds, frying until they begin to pop and become fragrant, approximately 30 seconds.
02 - Add the sliced onions, minced garlic, grated ginger, sliced green chilies, and fresh curry leaves to the pot. Sauté the mixture for 5 to 7 minutes, stirring frequently, until the onions have turned a deep golden brown and softened.
03 - Stir in all the ground spices including the curry powder, coriander, cumin, turmeric, cinnamon, cloves, and chili powder if using. Cook for 1 minute while constantly stirring to release their essential oils and prevent burning.
04 - Add the lamb shanks to the pot, turning them to brown thoroughly on all sides. This process should take about 8 minutes total to develop a rich, caramelized exterior that will enhance the final depth of flavor.
05 - Incorporate the chopped tomatoes into the pot and continue cooking for 3 minutes until they have softened and begun to break down, releasing their juices into the spice mixture.
06 - Pour in the coconut milk, stock, tamarind paste, salt, and black pepper. Stir thoroughly to combine all ingredients and dissolve the tamarind paste evenly throughout the liquid.
07 - Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 2 to 2.5 hours. Turn the lamb shanks occasionally during cooking to ensure even doneness. The lamb is ready when it offers no resistance to a fork and the sauce has thickened to a rich, coating consistency.
08 - Remove the pot from heat. Taste the curry and adjust the seasoning with additional salt or chili powder if needed. Transfer the lamb shanks to a serving platter, spoon the sauce generously over the meat, garnish with fresh coriander leaves, and serve immediately accompanied by steamed rice or warm roti.
# Expert Advice:
01 -
- The lamb becomes impossibly tender, falling apart at the mere suggestion of a fork
- That slow-cooked sauce develops layers of flavor you cant achieve any other way
- Your kitchen will smell like something magical is happening
02 -
- The sauce will look thin at first but thickens beautifully as it reduces—dont be tempted to rush this with flour or cornstarch
- Tamarind paste is essential for that authentic tangy finish—lemon juice is a poor substitute here
- Leftovers taste even better after the flavors have had time to really know each other
03 -
- Use a heavy Dutch oven or thick-bottomed pot—thin pots cause hot spots that can scorch the coconut milk
- If the sauce reduces too much before the lamb is tender, add warm stock a ladle at a time
- Fresh curry leaves freeze well—stock up when you find them and always have some ready