Recipe: Lamb Shank Curry

Lamb Shank Curry

By Margarita Lee

Margarita Lee

Ingredients A:

  • 4 Lamb shanks
  • 400ml Coconut milk 
  • 600ml Chicken broth / water 

Ingredients B:

  • 2 Star anise
  • 1 Cinnamon stick
  • 1 tbsp Salt 
  • 4 stalks Lemongrass (bruised lightly)
  • 6 sprigs Curry leaves
  • 4 Large tomatoes (sliced thinly)
  • 4 Cardamom pods (split)
  • 4 tbsp cooking oil

Ingredients C:

  • 600g Onion 
  • 100g Garlic
  • 100g Ginger
  • 15 Dried chillies (cleaned and softened)
  • 6 Candle nuts 
  • 100g Curry powder for meat 
  • 5g Turmeric powder


  • Red chilli 
  • Coriander


Photo by Margarita Lee


  1. Clean and pat dry lamb shanks.
  2. Heat 2 tbsp of oil in a large pan over high heat. Add 2 lamb shanks and pan fry both sides for 5 minutes or until browned, then transfer to a deep roasting pan. Repeat with remaining shanks. 
  3. Preheat oven to 170°C.
  4. Blend ingredients C into a paste. Mix in curry powder and turmeric powder.
  5. Heat oil in a pan, then sauté blended ingredients, add in curry leaves, turmeric powder, cardamom, star anise, cinnamon stick and lemongrass until aromatic.
  6. Add in tomato slices, keep stirring for 2-3 minutes. Add coconut milk and broth and bring to a boil. Simmer the mixture for 10 minutes.
  7. Pour the curry mixture over the lamb shanks, then cover the roasting pan with foil. Bake for 2 hours. 
  8. Remove foil, bake for a further 30 minutes to an hour, turning occasionally until the lamb is tender. Season with salt to taste. Set aside to cool.
  9. Transfer lamb to a plate. Carefully skim excess fat off the surface of the curry sauce.
  10. Serve lamb with the curry sauce over biryani rice or white rice. Garnish with chilli and coriander.

Click here to view the recipe for biryani rice. 


Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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