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Oven roasted lamb shank curry with green herb yoghurt sauce

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Tender, melt-in-your mouth Frenched lamb shanks lovingly roasted in a flavoursome red curry sauce guaranteed to warm you up this winter. Cut the heat with the cooling green herb yoghurt, which provides the perfect balance.
July 13, 2020


Grill plate or grill pan
Grill plate or grill pan


  • 4 Peter Bouchier Frenched lamb shanks
  • 1 tsp turmeric
  • 1 cup low sodium chicken stock
  • ½ cup water
  • 2 tsp: sea salt flakes, ground cumin, garam masala powder
  • 6 tbsp full fat Greek yoghurt
  • 3 tsp coriander seeds
  • 4 green cardamom pods
  • 3 tbsp vegetable oil
  • 5 garlic cloves, peeled and lightly crushed & 2 brown onions, finely diced
  • 1 tbsp freshly grated ginger
  • 5 fresh curry leaves
  • 400g tin of whole peeled tomatoes
  • 1 tbsp chilli flakes
  • 1 tsp hot curry powder
  • Herb Yoghurt:
  • 6 tbsp full fat Greek yoghurt
  • ½ tsp finely chopped dill leaves & 1 tbsp finely chopped coriander
  • 6 mint leaves, thinly sliced into strips
  • Zest and juice of 1 small lemon



Combine all marinade ingredients in a bowl: turmeric, ground cumin, freshly cracked black pepper, sea salt flakes, full fat Greek yoghurt. Pat lamb shanks dry with a paper towel, and generously coat with marinade and let sit covered in the fridge for at least 1 hour (can be marinated overnight).


Preheat oven to 180c (160 fan forced). In small pan, toast coriander seeds and cardamom pods on high until you can start to hear it sizzle and it becomes fragrant – approx. 1 minute, tossing constantly. Using a pestle and mortar (or zip lock bag and rolling pin), grind until coriander seeds crushed and start to resemble a powder. Cardamom pods should burst open.


In an oven-proof pot (such as a Dutch oven), heat vegetable oil on medium-high. Brown lamb shanks for 2 minutes on each side. Remove shanks from heat, and add in garlic, curry leaves and grated ginger. Cook, stirring for 1 minute. It should be very fragrant. Add in onion and cook until translucent. Add chilli flakes, ground coriander seeds and cardamom pods and stir.


Turn the heat up to high momentarily, and add in ½ of the chicken stock to deglaze the pot, scraping the bottom of the pot with a wooden spoon as you go. Turn the heat back down to medium-high, then add in remaining stock, tinned tomatoes, water, garam masala, and curry powder. Crush the whole tomatoes with the back of the wooden spoon. Add lamb shanks back in, stir to coat, then place in oven covered for 2 hours, stirring every 45 minutes to baste the shanks in the sauce. Cook until meat is tender and begins to just fall of the bone, but still remains intact. Season sauce with salt and pepper to taste.


To make the green herb yoghurt sauce, combine all ingredients and stir well. Serve lamb shank curry on a bed of basmati rice with generous dollops of yoghurt sauce. Add additional coriander, fried curry leaves, and naan if desired.
















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About the author

Vivien is a Melbourne-based home cook who enjoys cooking for her friends and family. She also loves writing recipes to share on her blog and Instagram. Vivien is passionate about discovering new flavours and ingredients, and takes culinary inspiration from her Vietnamese background and multicultural Australia, where she was born and raised. Follow Vivien on instagram @vivieneats.


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