Sri Lankan Lamb Shank Curry (Printable Format)
Tender lamb shanks simmered in Sri Lankan spices and coconut milk for a rich, aromatic curry.
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12 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 to taste)
06 - 2 medium tomatoes, chopped
07 - 2 sprigs fresh curry leaves (about 16 leaves total)
→ Spices
08 - 2 tablespoons Sri Lankan curry powder (or Madras curry powder)
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 extra heat)
15 - 1 teaspoon black mustard seeds
16 - 1 teaspoon fenugreek seeds
→ Liquids & Seasonings
17 - 1 2/3 cups full-fat coconut milk (approximately 14 oz)
18 - 1 cup beef or lamb stock
19 - 2 tablespoons vegetable oil
20 - 1 tablespoon tamarind paste
21 - 1 teaspoon salt, or to taste
22 - 1/2 teaspoon black pepper
→ Garnish
23 - Fresh coriander leaves for serving
# How-To Steps:
01 - Heat vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Add mustard seeds and fenugreek seeds; fry for approximately 30 seconds until they begin to pop and release aroma.
02 - Add sliced onions, minced garlic, grated ginger, green chilies, and curry leaves to the pot. Sauté for 5–7 minutes, stirring occasionally, until onions turn golden brown and fragrant.
03 - Stir in all ground spices including curry powder, coriander, cumin, turmeric, cinnamon, cloves, and chili powder. Cook for 1 minute, stirring constantly, until spices become fragrant and bloom in the hot oil.
04 - Add lamb shanks to the pot, searing on all sides for approximately 8 minutes total until well-browned. This develops deep flavor through the Maillard reaction.
05 - Add chopped tomatoes and cook for 3 minutes, stirring occasionally, until tomatoes soften and begin to break down, releasing their juices into the spice mixture.
06 - Pour in coconut milk, stock, tamarind paste, salt, and pepper. Stir thoroughly to combine all ingredients, ensuring the tamarind paste dissolves completely.
07 - Bring mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 2 to 2.5 hours. Turn lamb shanks occasionally to ensure even cooking. The curry is done when lamb is fork-tender and sauce has thickened significantly.
08 - Remove from heat. Taste the sauce and adjust salt or chili level as desired. Let rest for 5 minutes before serving to allow flavors to meld.
09 - Transfer curry to serving bowls or platter. Garnish generously with fresh coriander leaves. Serve hot alongside steamed basmati rice or warm roti bread.
# Expert Suggestions:
01 -
- The lamb becomes meltingly tender while absorbing layers of complex spices
- Coconut milk balances the heat perfectly for a rich but not overwhelming sauce
- This recipe makes enough for leftovers, and the flavors actually deepen overnight
02 -
- Resist the urge to rush the simmering phase because low and slow is what transforms tough meat into something extraordinary
- Cast iron or enamel Dutch ovens hold heat more evenly than thin pots, preventing hot spots that can scorch the coconut milk
- The sauce will look thin at first but will thicken beautifully as the lamb releases collagen and the liquid reduces
03 -
- Pat the lamb shanks completely dry before searing or they will steam instead of brown
- Let the curry rest for ten minutes off the heat before serving to allow the sauce to thicken slightly