Recipe: Christmas Spiced Lamb Shank

dsc_1687-copyAn Indian Lamb curry on your Christmas table sounds odd but the flavours are a celebration in itself! There is special someone who made this dish and I added a time helping hand. At home, the food we cook is simple and easy. If its a curry it has to be something we don’t need to fuss over the stove about. A one pot wonder is what we call it at the Panikker’s kitchen.

dsc_1671-copyThis recipe can be used with mutton and goat meat which would be treated the same as the lamb, except the cooking time might increase by 10-15 mins. This stew is wonderful with some Jeera (cumin) Pulao (rice) or homemade Chappatis (rotis). This dish is so forgiving it can be kept in the fridge and the flavours combined with the spices only mature with time.

dsc_1674-copyWe make a huge batch, portion them and freeze it in zip lock bags to last us a good month. When we are hungry, we microwave it and devour it with warm toast or left over rice and yogurt. A super meal combined with potatoes, broccoli, beans and peas. To keep it healthy you could use brown rice instead or even couscous.


Happy Cooking!

Annika’s xmas. Get ur santa on. Food is love. Food is life. Kill em with kindness. Happy days. Positive ninja vibes.




Lamb shank – 1 kg

Garam masala – 2 1/2 tblsp

Chillies (finely chopped)- 2 nos

Lime (juice) – 1 whole

Ginger garlic paste – 2 tblsp

Salt & Pepper – As required


Vegetable oil – 3 tblsp

Onion (sliced) – 5 medium

Cinnamon sticks – 2 pcs

Clove – 5 pcs

Pepper corns – 8 pcs

Bay leaves – 3 nos

Curry leaves – handful

Star anise – 1 pc

Nutmeg (powder) – 1/2 tsp

Kashmiri dried chillies – 2 pcs

Tomatoes – 2 nos

Water – 1/2 cup

Potatoes (parboiled and quartered) – 3 nos

Broccoli – 1 cup

Green beans – 10 pcs

Peas- handful

Salt & Pepper – As required


Marinate the Lamb-

  1. Mix all the ingredients with the lamb in a bowl, cling film and place in the fridge for a few hours to marinate (preferably overnight).

To make the Masala-

  1. A hot pressure cooker add canola oil and all the whole spices (cinnamon, clove, pepper corns, bay leaves, curry leaves, star anise, kashmiri dried chillies and nutmeg) fry until the aroma starts wafting through the house. (This is what we call as Thadka). Season with salt and pepper.
  2. Add the onions and a teaspoon of ginger garlic paste and cook until browned. Add the tomatoes and cook further for 3-4 mins.
  3. Add the marinated lamb and fry in the masala for 2-3 mins. Add a half a cup of water and a tsp of vinegar and honey. Season with salt and pepper.
  4. Cook for 25 mins and add the boiled potatoes, broccoli, beans and peas into the curry and cook for a further of 5 mins. Once the greens are cooked, taste and season one last time.


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