Curried Lamb Shanks

Preparation Time: Preparation time: 15-20 mins
Notes: This recipe was taken from my new TV series  “From Birmingham to Bombay”  © Image by Moe Kafer   Alan coxon recipe copyright ©  
Macadamia nut oil is available form alan coxon`s on line store    

Cooking time: 1 hour 15 mins approx. 

4 x 300g lamb shanks, trimmed

  • 1 tbsp tomato puree

  • 1 tsp ground cinnamon

  • 4 tbsp Macadamia nut 

  • 2 onions, cut into threes

  • 6 cloves of garlic, sliced

  • 3 green chilli peppers, sliced with seeds

  • 1 tbsp hot curry powder

  • ½ tsp turmeric

  • ½ tsp cloves

  • 1 tbsp brown sugar

  • 1 tsp fresh grated ginger

  • 2 tomatoes chopped

  • zest and juice of 1 lime

  • 75ml tinned coconut cream

  • salt and pepper


Pre heat the oven to 180°C

  1. Place the oil into a roasting tray or fllameproof casserole and heat

  2. Place the shanks into the pan and brown over fierce heat

  3. Now add all the dry ingredients ( do not add the the coconut cream,tomatoes or lime juice) over the top of the shanks

  4. Season the shanks with salt and pepper and roll around the pan to coat in the spice mix

  5. Cover with the coconut ,tomatoes and lime juice and place into a pre heated oven at 180c. Cook gently for about 1 hour 15 minutes

  6. When ready adjust seasoning if necessary and serve with rice.

Serves: 4
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