For the sauce:

  • Vegetable oil 20.0 ml
  • Black peppercorns 1.0 g
  • Green cardamon 1.0 g
  • Cloves 1.0 g
  • Red Chillies 15.0 g
  • Cinnamon sticks 5.0 g
  • Onions 250.0 g
  • Ginger 25.0 g
  • Garlic 20.0 g
  • Tomato puree 20.0 g
  • Fennel seeds 5.0 g
  • Coriander seeds 5.0 g
  • Chilli powder 5.0 g
  • Garam masala 5.0 g
  • Tinned tomatoes 100.0 g
  • Plain yoghurt 100.0 ml

For the lamb

  • Water 500.0 ml
  • Lamb shanks 880.0 g

To finish the curry:

  • Coriander 10.0 g


  1. For the sauce:

    • Blend the garlic cloves and ginger with a tablespoon of water to a fine paste, in a food processor.
    • Heat the oil in a large pan over a medium heat. Add the black peppercorns, cardamom pods, cloves, red chillies, cinnamon and fry for 1-2 min.
    • Add the chopped onion and gently fry for 8-10 min., until golden-brown then add the garlic, ginger and tomato paste and cook for 2-3 min.
    • Stir in the spices, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 min., or until the sauce has almost completely reduced.
  2. For the lamb

    • Seal the lamb in a seperate pan then add to the sauce along with the water and bring the mixture to the boil, then reduce the heat to a simmer and simmer for approx. 2 hours or until the lamb is tender.
  3. To finish the curry:

    • Stir in the chopped coriander and serve with plain or pilau rice.
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