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Lamb Shank

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

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.

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 200C
  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.



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: Try with Beef chunks.

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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