Lamb Shank



Hyderabadi cuisine is known for its skilled use of herbs and spices. The key to this dish is the infusion of tender lamb shanks in a delicious sauce with cassia, cardamom and nutmeg. This creates a truly indulgent feast that was typically eaten at breakfast or lunch! Although traditionally made with goat meat, lamb shanks work wonderfully to create a deep, rich dish, absolutely full of flavour. Sitting in a deliciously thick curry, our Lamb Shank is cooked low and slow to create a decadent, tender dish with meat that falls off the bone. Ideal for dinner parties or when you need a little comfort food.

Cook 140 mins
Prep 10 mins
Serves 4 (or 2 twice)

Product details

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 7 Tyga Masala No. 21 Tyga Masala No. 14

You will need to buy: 4 lamb shanks � 1tbs tomato puree 300g rice � 2 onions � 2 tomatoes 1 bunch coriander � 4 tbsp vegetable oil/rapeseed oil/olive oil � 1 tsp salt � naan bread


  1. Preheat the oven to 200oC
  2. Finely chop the tomatoes
  3. Finely dice the onions.
  4. Chop the coriander discarding the stems


  1. Heat 2 tbsp of the oil in a frying pan over a high heat and brown the lamb shanks all over.
  2. Remove lamb and add the rest of the oil. Add Ginger & Garlic Paste, onions and salt. Cook for 4 minutes, stirring continuously, until the onions are soft but not brown.
  3. Add the tomatoes and continue to cook for 4 minutes, stirring continuously.
  4. Add Tyga Masala No. 7, Tyga Masala No. 21, Tomato Puree and Tyga Masala No.14 (2 tsp for mild, � pot for medium and whole pot for hot). Cook for 2 minutes, stirring continuously.
  5. Add 200ml water and the lamb and bring to the boil. Cover with a lid and cook in the oven for 1.5 - 2 hours or until the lamb is tender.
  6. Remove from the oven, remove lid and reduce the sauce over a high heat for 5-10 minutes, until it has a thick consistency.
  7. Sprinkle with coriander."

VEGETARIAN Squash/Cauliflower Prep Steps 1 to 4 as recipe. 5. Peel and cut a squash into bite size chunks. Cook 1.Skip this step 2.As recipe. 3. As recipe. 4. As recipe. 5. Add the squash to the sauce cover with a lid and cook for 30 mins or until cooked. 6. As recipe. 7. As recipe. Switch it up Beef � Replace the Lamb with Beef chunks and follow recipe.

Wine Paring: LES SAISONS DE LA VIGNES ROUGE Cooked slow in a deliciously thick curry � rich, mild and warming. We selected Les Saisons de la Vignes Rouge for its� juicy sweet berry fruit flavours with mild spice, 80% Grenache & 20% Syrah grapes. The sweet berry fruits enhances the lamb, bringing out the tomato and spice flavours of the curry sauce. This medium bodied easy drinking red is great with most meat dishes, and particularly so with this tender lamb dish.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 7: (Coriander & Turmeric). Tyga Masala No. 21: (Ground mace, ground cassia, ground nutmeg, ground cardamom). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes.

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