Braised caramelized lamb shank cooked tender in a curry made with blended onions, ginger, garlic, and jalapeños until smooth. Combined with coriander, curry powder, cinnamon, and tempered yogurt, the lamb shanks fall apart with diced yucca and sweet potatoes. Garnish with mint and enjoy!
Cooked in blended curry with onions, garlic, ginger & yogurt
2 lamb shanks, whole
Sea salt to taste
1 teaspoon peanut oil
1 yellow onion, peeled, minced
1 tablespoon fresh ginger, peeled, finely minced
2 cloves fresh garlic, peeled, minced
1 jalapeño, seeded, finely minced
1 teaspoon coriander, ground
1/2 teaspoon curry powder
1/4 teaspoon cinnamon, ground
1-2 cups water or lamb stock
1/2 cup yogurt, plain
1 pound yucca, peeled, diced into 1/2-inch cubes
1 pound sweet potatoes, red garnet or regular orange, peeled and diced into 1/2-inch cubes
Fresh mint, cut into narrow strips (for garnish)
Season the lamb with sea salt. In a heavy-bottomed braising pan, heat the oil. Brown lamb shanks deeply on all sides, turning occasionally. You may need to work in batches to avoid over-crowding the pan. Once the lamb is caramelized on all sides, set aside.
Blend the onions, ginger, garlic, and jalapeños until a smooth consistency is reached, in a blender or food processor. In a separate bowl, mix the coriander, curry powder, and cinnamon. Set aside.
Using the same pan over medium heat, add the onion-garlic paste; allow to cook just until golden, 1 to 2 minutes. Stir in spice mixture; simmer for an additional 30 seconds. Add the water or lamb stock. Increase heat to medium-high, bringing the mixture to a boil; reduce to a simmer. Temper the yogurt into the braising liquid by gradually whisking it in until combined with the sauce.
Return lamb shanks to the pan; cover and simmer very gently until the lamb is fork-tender, about 2 hours. Check and stir frequently so as not to burn the pan. Add the yucca and sweet potatoes for the last 15 minutes and cook until tender.
Taste and adjust salt and seasonings to taste. Garnish with fresh mint to serve.
