Slow-Roasted Lamb Shank Railway Curry
- Prep time 20Min
- Cook time 4Hr
- Technique Roast, Bake
- Meat Lamb
- Cut Shank
- Serves 4
Lamb Shank Railway Curry, a dish born out of history. Legend has it that a British officer found his curry too spicy and requested a mild version, much like many kids. This classic is featured here with an Aussie lamb twist, perfect for any family meal with all the nutritional goodness of Australian lamb, and made easier by slow roasting in the oven! All the taste without the fuss.
Ingredients
- 4 Australian lamb
- shanks 8-10 shallots, peeled
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 3 cardamom pods
- 2 deseeded chillies (mild)
- 1 cup beef bone broth
- 2 tbsp tomato paste
- 1 tbsp tamarind paste
- 1 tsp garam masala
- 1 tsp chilli powder (or paprika for a mild version)
- 1 cup coconut cream
- 1 thumb-sized piece ginger, chopped
- 4 garlic cloves, chopped
- 1 tsp turmeric powder
Garnish:
- Pistachios, roughly chopped
- Fresh curry leaves
- Ghee for frying
- Fresh mint leaves
- Red chillies, finely chopped
Method
-
Prepare the spices: Heat olive oil in a pan. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant.
-
Cook the base: Add the shallots, ginger, garlic, and deseeded chillies. Cook until shallots are softened and caramelised.
-
Blend the curry paste: Transfer the sautéed mixture to a blender. Add turmeric, garam masala, chilli powder (or paprika), tomato paste, tamarind paste, beef bone broth, and coconut cream. Blend until smooth.
-
Pour over the lamb: Place the lamb shanks in a baking dish, pour the curry blend over them, and cover the dish with foil.
-
Slow roast: Bake at 160°C (320°F) for 3-4 hours until the lamb is tender and falls off the bone.
-
Garnish: Flash-fry curry leaves in ghee until crispy. Garnish the lamb shanks with chopped pistachios, fried curry leaves, fresh mint, and red chillies.
