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Gosht Lamb Shank Dhansak

  • Lamb
Time4 Hours 25 Minutes Time2 TimeAsian
Gosht Lamb Shank Dhansak

"A Gosht curry is traditionally made with lamb or goat and slow cooked for hours and hours to tenderise the meat and release all the wonderful flavours of the spices.

This is a hearty meal for two with a lamb shank each to strip from the bone and gnaw upon if your part caveman like us! Add lentils for the Dhansak element, vegetables and a rich broth for a really warming slow cooker compliant meal!"

ingredients

  • 2 Lamb Shanks – add another per person
  • 1 Large yellow onion, sliced thinly
  • 2 Inches of ginger root
  • 5 Cloves garlic
  • 5 Tbsp Rapeseed oil
  • 5 Tbsp tomato puree
  • 1 Can tomatoes
  • 1 Can green lentils
  • 1 Family bag of spinach
  • 1 Roasted squash
  • Small pack Pomegranate seeds
  • 1 Bunch Coriander
  • A&O Gosht Curry Seasoning
  • Red & Green chillies (optional)

Buy the items

Gosht Bengali Curry Powder
Gosht Bengali Curry Powder Seasoning
200g £8.99
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Directions

  1. In a heavy casserole pan, add the oil and bring to a medium high heat. Add the lamb shanks and colour them for about 10 mins to get flavour into the pan. Remove from pan and set aside.
  2. Reduce your pan now to a medium heat. Slice the onion and transfer to the pan, allow them to soften for 5 minutes. Add the chopped ginger and garlic to the pan and cook down for another 5 mins. You can use easy ginger and garlic if you like! Add 40g of the Gosht curry powder to the mix and stir fry for a few minutes to release some flavours. Add more oil if it is sticking and don’t let the mix burn.
  3. Add 1 can of chopped tomatoes, 5 Tbsp of tomato puree, a can of warm water and combine. We added a drained a rinsed can of green lentils here too, but you can add soaked dried lentils. Add the lamb shanks back into the pan with the gravy and cover, add some extra water or stock to just about cover the lamb shanks.
  4. Meanwhile, cut a squash in half and roast in the oven at 180C for around an hour until tender. It’s easy now to peel the skin off and scoop out the filling for adding to the curry.
  5. Keep the lamb on a medium heat until it is bubbling away and then reduce to a simmer or cook in your slow cooker until it is tender. When it is ready, add the spinach and cook for another 5 mins until the spinach is wilted. Add the squash if you’d like a really hearty dish!! It adds great colour.
  6. Plate up the curry and top with a full lamb shank for theatrics! Dress with chopped coriander and pomegranate seeds, chopped fresh chilli if you like some heat!
  7. You can serve with rice, chapatti or nan if you’d like but we had this as a carb free meal and it was plenty!

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