Slow Cooked Lamb Shank Curry with Coconut and Fresh Tomatoes

Local foodie, TV presenter and cookbook author Will Stewart is currying favour with this recipe...


One of my favourite local haunts is Nilgiri’s iconic Indian restaurant opposite the Hayden Orpheum Picture Palace in Cremorne. Chef Ajoy’s food is outstanding and is complemented by the team’s wonderfully warm hospitality. It definitely should be on your go to list to try if you’ve never been! Warming Indian spices are the inspiration for my Winter recipe. You can make this dish vegan-friendly really easily by using smoky, charred eggplants, potatoes, or even large field mushrooms to replace the lamb, and switching the meat-based stock for a vegetable alternative. Serve with some homemade or store-bought naan and steamed rice.

Wishing you all a warm Winter,

Lots of love, Will x


Will Stewart's recipe for Slow Cooked Lamb Shank Curry with Coconut and Fresh Tomatoes

Slow Cooked Lamb Shank Curry with Coconut and Fresh Tomatoes


SERVES: 4

TAKES: 3.5 HOURS


INGREDIENTS:

4 lamb shanks

2 brown onions, thinly sliced

6 cloves of garlic, thinly sliced

4 long chillies – red, green or a mix – thinly sliced

5cm piece of ginger, thinly sliced

1kg fresh tomatoes, roughly chopped

1 bunch of fresh coriander, roughly chopped including the stalks

1 cinnamon stick

1 tbsp coriander seeds, crushed

½ tsp of turmeric

1 tsp cumin

5 cardamom pods

12 fresh curry leaves

1/3 cup of desiccated coconut

270ml coconut cream (small can)

250ml chicken stock (you can also use veg or veal stock)

2 tbsp tomato paste

Olive oil

Salt and pepper


GARNISH:

Fresh coriander, leaves picked

Freshly chopped chillies (if you prefer a bit more heat)


METHOD:

• In a large pot with a lid, heat some olive oil over a high heat. Brown the lamb shanks all over until golden. Remove the shanks and set aside.

• Add some more oil to the pot and reduce the heat to medium and add in the onions. Cook until they begin to colour then add in the sliced ginger, sliced chillies and sliced garlic and cook for 2-3 minutes.

• Put the lamb shanks back into the pot with the onion mixture and then add the cinnamon stick, turmeric, cardamom pods, crushed coriander seeds, cumin, curry leaves and desiccated coconut and cook for a further 2 minutes.

• Add the chopped tomatoes, tomato paste, chopped coriander then pour in the stock and coconut cream and bring to the boil. Cover with the lid, reduce the heat to low and cook for 2.5 hours. • Remove the lid and the lamb shanks and set aside. Remove the cinnamon stick and using a stick blender, blitz the mixture to your preferred consistency. Reduce the mixture over a medium heat until it has thickened. Season with salt and pepper.

• To serve, place a shank on each plate and spoon over the sauce. Garnish with fresh coriander leaves and additional chillies if you like a bit more heat. Enjoy with some steamed rice or homemade naan to mop up all that delicious sauce.


My Kitchen Rules' Winner Will Stewart

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