Lamb shank and chestnut curry with parsnip mash
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 6 tbsp vegetable oil
- 20 black peppercorns
- 4 bay leaves
- 4 cardamom pods
- 5 cloves
- ½ cinnamon stick
- 3 onionsfinely sliced
- 2 thumb-sized pieces root gingerto serve
- 10 large cloves garlicpeeled
- 5 tomatoesroughly chopped
- 5 tbsp plain yoghurt
- 6 small lamb shanksbones cleaned
- 1 tsp chilli powder
- 3 tsp ground coriander
- 2 tsp garam masala
- 35 whole cooked chestnuts
- a small bunch corianderchopped to serve
parsnip mash
- 600g parsnipspeeled and cut into chunks
- 400g potatoespeeled and cut into chunks
- 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
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.
