Curried Lamb Shank with Carrots

Lamb shank curryThis delicious lamb preparation goes so well with flatbread. You can also serve it with fried long grain rice or boiled rice. There are literally dozens of ways to cook curried lamb. The following recipe is quite spicy and includes aromatic herbs giving it a nice texture. If lamb is not available, you can substitute it with regular goat meat. I've also added carrots in the curry which can be omitted altogether. By moderating the flavoring ingredients listed below, one can make almost any type of fiery red meat curry. For best results, simmer this recipe on a low flame to let all the flavors infuse within shanks. It's time to make this extremely delicious and fulfilling lamb shank preparation for our loved ones.

Lamb shank curry
Curried Lamb Shank with Carrots

Spicy lamb shank

Savor this lip-smacking lamb shank recipe which is delicately cooked in rich gravy base and is simmered on a low flame to get a divine and flavorful experience.

Preparation Time: 40 minutes
Cooking time: 1 hour 50 minutes
Servings: 6

  • 3 pounds lamb shanks (small or medium-sized)
  • 200 gm Greek yoghurt
  • 400 gm tomato puree
  • 3 medium sized white onions (pulsed in a blender)
  • 2 tsp ginger garlic paste
  • 1 tsp smoked paprika
  • 2 tsp curry paste
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ground black pepper
  • 2 tsp almond paste (skin removed)
  • 6 cups lamb or beef stock
  • 250 gm carrots (diced into 1" or 2" pieces)
  • basil leaves (for garnish)
  • 7 tsp olive oil
  • salt to taste


  1. Sprinkle salt and ground black pepper on lamb shanks and apply rubbing gently with your fingers.
  2. Keep aside for at least 10 minutes.
  3. Heat 3 tsp of olive oil in a nonstick frying pan and gently fry all the shanks till they change the color. Keep aside.
  4. Heat the remaining oil in a large heavy base pot.
  5. Add white onion paste and stir fry till it turns light brown.
  6. Add ginger garlic paste and stir fry for about two minutes.
  7. Add tomato puree immediately followed with smoked paprika, curry paste and nutmeg powder.
  8. Continuously stir gently for about 3 minutes.
  9. Add Greek yoghurt with almond paste.
  10. Again stir fry the curry base for about 2 minutes.
  11. Add lamb shanks and stir fry for about 3 to 4 minutes.
  12. Finally add the stock with diced carrots and salt. Gently stir for half a minute.
  13. Cover the lid and switch the flame to low.
  14. Simmer for about 1 hour and 30 minutes stirring gently in between at regular intervals (every 20 minutes).
  15. Garnish with basil leaves and serve hot with flat bread or rice.