Lamb Shank Curry
Prep Time:10mins
Servings:4 servings
Cook Time:1 hour 30 mins
Difficulty:Easy
Total Time:1 hour 40 mins
Ingredients
- 4 lamb shanks
- Salt, pepper
- 5 tbsp coconut oil or ghee
- 1 brown onion, diced
- 2 clove garlic, roughly chopped
- 2 tbsp ginger, roughly chopped
- 2 handful curry leaves
- 1 stick cinnamon
- 5 cardamon pods
- 1 green chili, sliced
- 2 tbsp curry powder
- 400g tin chopped tomato
- 500ml chicken stock
- Large handful mint, coriander leaves
- Natural yoghurt & steamed basmati rice to serve
Instruction
- Season the lamb shanks with salt and pepper.
- Remove the lid from the Instant Pot Pro and set to Sauté,
high, 30 minutes. Once preheated, add 3 tbsp of the coconut oil and brown the
lamb shanks off, working in batches, two at a time. - Remove the lamb to a plate and add the onion, garlic, ginger
to the pot, cooking for 1 minutes then add the curry powder, half the curry
leaves, cinnamon, cardamon and cinnamon. Cook, stirring constantly for 30
seconds mre then add the tomatoes and stock, bring to the boil and season the
sauce to taste. Press cancel then add the lamb to the pot, mixing through the
sauce and secure the lid. Set the cooker to pressure cook, Custom, 1 hour 30
minutes and start. - Once the cooker finishes the cooking time, let it release
pressure naturally for 10 minutes then do a quick release with the valve and
remove the lamb shank bones form the curry with tongs. - Fry the remaining curry leaves in the remaining coconut oil
until crisp, transfer them to paper towel and season lightly with salt. - Serve the curry over rice scattered with mint, coriander,
curry leaves and yoghurt.