Lamb Shank Madras


When we weren’t eating sweetcorn and tomato curry last week were were eating this. actually the title is a little misleading as we never eat lamb, we always keep our lambs until they are well over a year old and thus are hoggat, or we eat annoying older ewes who persistently eat my fruit trees and chase my dog!

I found the recipe on the Flower Pot Kitchen blog – here and it is great. She provides a recipe for your own madras curry powder. I guess you could buy some but, with the help of a a coffee grinder it is so easy to make it seems a shame not to.


Madras Curry Powder: 2tbs coriander and fenugreek seeds, 1 tbs mustard seeds, and ground turmeric, 1 tsp cumin seeds and black peppercorns, 1/2 tsp fennel seeds, 5 whole cloves.

Out all the spices in a coffee grinder and bait to a powder – or use a pestle and mortar, but really buying the coffee grinder for my spices was a very good move.


Hoggat Madras: 6 lamb or hogged shanks, olive oil, 1 stick of cinnamon, 4 cloves of peeled garlic, 1 chilli, a piece of peeled ginger the size of a thumb, two peeled onions, 12 curry leaves, 5 cardamon pods, 2 bay leaves, chicken stock (about 300g), 2 tsp of tamarind paste, 2 handfuls of chopped tomatoes (or a tin), seasoning, 2 tbsp of madras curry powder.

Heat the oil in a pan, sear the shanks until golden brown and then remove. Meanwhile in a blender blitz to a paste the ginger, onion, garlic and chilli then cook gently in the pan until softened.


Add the madras curry powder, curry and bay leaves, cinnamon stick, cardamon, tamarind, seasoning, stock and tomatoes. bring to a simmer then add in the hoggat shanks. Cover an put into an oven at 150C for at least 3 hours if not longer. The meat should easily fall from the bone. I remove the bones, chop the meat and return it to the sauce. We ate it with rice, pita bread and cacao (yoghurt and cucumber) for a couple of days and one one day we ate it with this rather lovely cauliflower salad below …. but that will have to wait for tomorrow.


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