CURRY LAMB SHANKS WITH POTATOES
Provided by Sunny Anderson
Time 3h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
- Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
- Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
- Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
- Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.
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Yusuf Kabiru
[email protected]This curry is a keeper! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over rice and it was a delicious and satisfying meal.
Rowdy SeAwAyy
[email protected]This curry was easy to make and it tasted great! I used boneless lamb shanks and it still turned out perfectly. I will definitely be making this again.
Rasto Arnob
[email protected]This curry was a bit disappointing. The lamb shanks were dry and the sauce was too spicy. I followed the recipe exactly, so I'm not sure what went wrong.
Orji Emmanuel
[email protected]This lamb shank curry is my new favorite comfort food. It's so easy to make and it always turns out perfectly. I love the rich, flavorful sauce and the tender lamb.
Alyan Shahzad
[email protected]This curry was just okay. The lamb shanks were a bit tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Rick Rhone
[email protected]I love this recipe! The lamb shanks are always so tender and the sauce is amazing. I usually serve it over mashed potatoes, but it's also great with rice.
Joseph Treasure
[email protected]This curry was easy to make and it tasted great! I used boneless lamb shanks and it still turned out perfectly. I will definitely be making this again.
Cerrylino “cerbits” Bitagara
[email protected]The lamb shanks were fall-apart tender and the sauce was rich and flavorful. I served it over rice and it was a delicious and satisfying meal.
Sopna Akter
[email protected]This dish was a hit with my family! Everyone loved the tender lamb and the flavorful sauce. It was a bit time-consuming to make, but it was definitely worth it.
Lacey Ter Waarbeek
[email protected]This curry was a bit too spicy for my taste, but the flavors were still amazing. I would definitely make it again, but I would use less chili powder next time.
alex churchill
[email protected]I followed the recipe exactly and it turned out perfectly. The lamb shanks were so tender and juicy, and the sauce was delicious. I will definitely be making this again.
Faith Thato
[email protected]This lamb shank curry was an absolute delight! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.