Lamb shank and chestnut curry with parsnip mash

Lamb shank and chestnut curry with parsnip mash

  • serves 6
  • A little effort

An Indian twist on an English classic: roasted chestnuts and lamb shank's are spiced with chilli powder, coriander and garam masala; served on the side of spinach and parsnip mash.



  • vegetable oil 6 tbsp
  • black peppercorns 20
  • bay leaves 4
  • cardamom pods 4
  • cloves 5
  • cinnamon stick ½
  • onions 3, finely sliced
  • root ginger 2 thumb-sized pieces, to serve
  • garlic 10 large cloves, peeled
  • tomatoes 5, roughly chopped
  • plain yoghurt 5 tbsp
  • lamb shanks 6 small, bones cleaned
  • chilli powder 1 tsp
  • ground coriander 3 tsp
  • garam masala 2 tsp
  • whole cooked chestnuts 35
  • coriander a small bunch, chopped to serve

parsnip mash

  • parsnips 600g, peeled and cut into chunks
  • potatoes 400g, peeled and cut into chunks
  • double cream 7 tbsp
  • milk 5 tbsp
  • cinnamon ½ tsp


  • Step 1

    Heat the oil in a deep wide pan large enough to fit the shanks in a single layer. Add the whole spices and cook for 20 seconds until sizzling. Add the onions and cook until softened and browned at the edges, stirring often.

    Meanwhile, make a fine paste of the ginger and garlic using a blender and a splash of water. Put to one side then purée the tomatoes with the yoghurt in the same blender (no need to wash).

  • Step 2

    Add the lamb to the onions and stir to brown a little on all sides. Add the puréed ginger and garlic and continue stirring until all the moisture has been absorbed. Stir in the chilli and coriander along with ½ tsp salt.

  • Step 3

    Add the puréed tomatoes, mix well and bring to a boil. Lower the flame, cover and cook gently until it has all dried off. Now add enough water to cover the meat by three quarters. Cover and cook over a gentle flame for another 1-1½ hours until tender.

  • Step 4

    To make the mash, bring a large pot of water to the boil. You can boil the vegetables separately as they take slightly different times to cook. Leave them in a strainer until the potatoes are soft, another 10 minutes or so depending on size.

  • Step 5

    Purée the parsnips only with the cream, milk, a pinch of salt and cinnamon until smooth. Mash the potatoes until smooth then add the parsnip mixture, mix with a light hand and check seasoning.

  • Step 6

    Once the lamb is cooked, uncover and reduce the liquid in the pan over a high flame to a creamy consistency. This reducing process browns the meat and gravy and you need to stir the pot often while it is reducing. The gravy will take on a richer flavour and colour.

    It is important to make sure it isn’t watery. Stir in the garam masala and chestnuts. Simmer for another 5 minutes so the flavours can marry.

  • Step 7

    Heat a little oil in a small pan and stir-fry the ginger shreds until golden. Use to top the lamb, along with the coriander. Serve with the mash and some spinach cooked in butter.

Nutritional Information

  • Kcals 1125
  • Fat 67.8g
  • Saturates 28.3g
  • Carbs 57.4g
  • Fibre 9.8g
  • Protein 74.7g
  • Salt 0.69g