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    Slow-cooked lamb shank and spinach curry

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    Slow-cooked lamb shank and spinach curry

    • Preparation time: 20 minutes
    • Cooking time: 3 hours 10 minutes
    • Total time: 3 hours 30 minutes

    Serves: 4

    Ingredients

    2-3 tbsp vegetable oil
    4 Waitrose & Partners Welsh Lamb Leg Shanks *
    1 large onion, chopped
    4 garlic cloves, crushed
    20g fresh root ginger, finely grated
    12 cardamom pods, split and seeds ground
    2 tsp hot chilli powder
    2 tsp ground cumin
    2 tsp ground coriander
    10 black peppercorns
    2 large cinnamon sticks
    2 x 400g cans chopped tomatoes
    750ml fresh chicken stock
    300g essential Waitrose Frozen Whole Leaf Spinach
    ¼ x 28g pack coriander, leaves roughly chopped
    125g pack pomegranate seeds, to serve

    *(Available in selected stores)

    Method

    1. Preheat the oven to 160˚C, gas mark 3. Put 2 tbsp oil in a large ovenproof pan or casserole over a medium-high heat. Season the lamb shanks, then brown all over, adding more oil if necessary. Transfer to a plate and set aside. Remove the pan from the heat and spoon out any excess fat, leaving about 1 tbsp in the pan.

    2. Put the onion, garlic and ginger in the small bowl of a food processor and whizz to a paste. Return the pan to a low heat and add the onion paste; cook for 5 minutes. Stir through the ground spices, peppercorns and cinnamon sticks; increase the heat to medium and cook, stirring, for 2 minutes.

    3. Tip in the tomatoes and stock, then return the lamb to the pan. Bring to the boil, then cover and cook in the oven for 2-2½ hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone. Carefully transfer the lamb shanks to a bowl and cover to keep warm. Put the pan over a medium heat, stir in the spinach and bubble the sauce for 15-20 minutes, until thickened; season. Serve each shank with rice, such as the pilau opposite. Spoon over the sauce then scatter over the coriander and pomegranate seeds. Enjoy with naan bread, if liked. 

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    This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue

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