Vindaloo Lamb Shanks

This popular curry originated in the Indian state of Goa. Marinating the meat in vinegar along with the varied spices ensures a tender, succulent mouthful in every bite
Vindaloo Lamb Shanks
ITP Images
Vindaloo Lamb Shanks
April 28, 2020
Preparation Time 15 minutes (plus marination time)
Cooking Time 1-2 hours
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 tsp spinneysFOOD Mustard Seeds, divided
2 tsp spinneysFOOD Cumin Seeds
3 tsp spinneysFOOD Coriander Seeds
3 cloves
1 onion, roughly chopped
6 garlic cloves, chopped
Thumb-size piece of ginger, peeled and chopped
2 tbsp cider vinegar
1 tsp spinneysFOOD Chilli Powder
3 tsp spinneysFOOD Fine Paprika
3 tbsp spinneysFOOD Bottled Drinking Water
1 tsp spinneysFOOD Salt, to taste
1 tsp spinneysFOOD Black Peppercorns, freshly ground
4 x lamb shanks
3 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
1½ L vegetable stock or spinneysFOOD Bottled Drinking Water
340g baby potatoes, halved

To serve



  • 1

    Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a pestle and mortar or spice grinder and grind as finely as possible.

  • 2

    In a food processor, combine the ground spices, onion, garlic, ginger, vinegar, chilli, paprika, turmeric and water. Blend until smooth.

  • 3

    Rub the salt, pepper and 2 tbsp of the spice paste onto the shanks. Cover and refrigerate the shanks overnight or for at least 1 hour.

  • 4

    Heat a large saucepan with the oil and add the remaining mustard seeds. Once they start popping, add the rest of the spice paste and sauté for 5 minutes.

  • 5

    Add the shanks and sauté, turning often, until they’re browned. Add the stock and potatoes, cover and cook for 1-2 hours or until the meat falls off the bone.

  • 6

    Reserve the liquid and place it in a medium pot over a high heat. Allow it to reduce to approx. one-third of the original volume. If the gravy doesn’t thicken properly, combine 2 tsp cornflour and 3 tsp water together and whisk into the reduction. Continue to whisk until the cornflour has cooked out and the sauce has thickened. Season to taste.

  • 7

    Serve the shanks with the raita, gravy and rice.


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