- 1 lamb shank per person
- 1 medium onion per person
- 1 tsp curry powder per person
- 1 tsp salt per person
- Potatoes as desired
- Carrots or other root vegetables as desired
- Water to cover.
Heat the oil very hot in a large pot and quickly brown the shank(s). Reduce heat, cut the onion(s) into slices and cook with the meat until just done. Add the curry powder and salt and cook for a minute or so, stirring continuously. Cover with water and simmer gently until the meat is cooked. Lift the shank(s) out of the water and strip the meat off the bone(s). Add the vegetables to the pot and return the meat. Add more hot water if required to cover the vegetables. Increase heat and boil until the vegetables are done and the water/gravy has reduced to thicken slightly. Variations: Use red wine and thyme, added with the vegetables, instead of curry powder. Use a chilli mixture (say ancho or colorado with tomatoes and chipotles for a bit of bite) instead of curry powder.
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