Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kg lamb shanks and place them in a large bowl with 120 ml plain full-fat yogurt, 3 tablespoons harissa paste, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, 1.5 teaspoons cumin powder, 1.5 teaspoons coriander powder, and 1 teaspoon salt; mix well to coat, then cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.

2. 2

   Heat 3 tablespoons ghee or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the marinated lamb shanks for 3-4 minutes on each side until browned, and remove them from the pot, setting aside.

3. 3

   Add 2 thinly sliced large onions to the same pot and sauté them on medium heat for 10-12 minutes until deeply golden brown and caramelized, scraping up any browned bits from the bottom.

4. 4

   Stir in an additional 1 tablespoon of ginger-garlic paste (if desired, not listed in ingredients) and cook for 1 minute until fragrant, then add 400 grams diced canned tomatoes and cook, stirring occasionally, for 8-10 minutes until the tomatoes break down and the mixture thickens into a rich gravy.

5. 5

   Return the seared lamb shanks to the pot, add 750 ml water or lamb broth, ensuring the shanks are mostly submerged, then bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and slow-cook for 2.5 to 3 hours, or until the lamb shanks are fork-tender and falling off the bone, stirring gently once every hour to prevent sticking.

7. 7

   Stir in 1 teaspoon Garam Masala and cook uncovered for another 10 minutes to allow the flavors to meld and the gravy to thicken slightly.

8. 8

   Garnish the Slow-Cooked Harissa Lamb Gosht Curry with 0.25 cup fresh chopped cilantro before serving hot with basmati rice or naan bread.