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Lamb shank Madras with kachumber salad

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 26
Servings 2
Time 10


  • 2 lamb shanks
  • 1 teaspoon ground turmeric
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 dried chillies
  • 1/4 cup chopped fresh ginger
  • 6 cloves garlic, peeled
  • 4 curry leaves
  • 4 tablespoons peanut oil
  • 2 onions, peeled and sliced
  • 1 x 400ml tin coconut milk
  • 1/2 cup water
  • 1 small cinnamon stick
  • 3 black cardamom pods
  • Salt and black pepper
  • 1/4 cup tamarind water
  • Chopped fresh coriander, to serve
  • Kachumber salad
  • 6 baby Rosa tomatoes, sliced into quarters
  • 1/2 cucumber, peeled, cored and cubed
  • 1 small red onion, peeled and chopped
  • 1 red radish, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon garam masala


Rub the lamb shanks with turmeric. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic.Remove these and dry-roast the cumin seeds, then the fennel seeds and chillies.
Set the fennel seeds aside. Using a pestle and mortar, grind the other spices to a fine powder. Add the ginger, garlic and curry leaves and grind to a fine paste.
In a large pot, heat the peanut oil over a low heat. Add the lamb shanks and seal them until lightly brown on all sides. Remove shanks.
In the same pot, fry the onion until soft. Add the spice paste and cook for a few minutes. Add the shanks, coconut milk and water.
Bring to the boil and simmer over medium heat for 10 minutes, or until the liquid has reduced slightly. Add the cinnamon stick, cardamom pods and fennel seeds.
Season, cover and cook, partially covered, over medium heat, for 1 hour or until shanks are tender. Add tamarind water and chopped coriander and season to taste. Serve with kachumber salad and steamed basmati rice or parathas.

Kachumber salad Mix all the ingredients together.


Read more on: roast  |  lamb


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