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Lamb shank and chestnut curry with parsnip mash
Published: December 19, 2014 at 2:29 PM
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Serves 6
A little effort
Total time: 2 hrs
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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.
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Try this recipe for lamb shank and chestnut curry, then check out our braised lamb shanks, lamb shank rogan josh and lamb shank nihari.
Ingredients
Nutrition
-
6 tbsp vegetable oil
-
20 black peppercorns
-
4 bay leaves
-
4 cardamom pods
-
5 cloves
-
½ cinnamon stick
-
3 onions
finely sliced
-
2 thumb-sized pieces root ginger
to serve
-
10 large cloves garlic
peeled
-
5 tomatoes
roughly chopped
-
5 tbsp plain yoghurt
-
6 small lamb shanks
bones cleaned
-
1 tsp chilli powder
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3 tsp ground coriander
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2 tsp garam masala
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35 whole cooked chestnuts
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a small bunch coriander
chopped to serve
parsnip mash
-
600g parsnips
peeled and cut into chunks
-
400g potatoes
peeled and cut into chunks
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7 tbsp double cream
-
5 tbsp milk
-
½ tsp cinnamon
Nutrition: per serving
- kcal1125
- fat67.8g
- saturates28.3g
- carbs57.4g
- fibre9.8g
- protein74.7g
- salt0.69g
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Method
-
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.
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