Ingredients

The following ingredients have 4 Servings
  • 3 pounds lamb shank ((cut into large chunks))
  • 2 tablespoons ginger garlic paste ((1 tablespoon ginger and 1 tablespoon garlic, mashed into a fine paste))
  • 1 1/2 tablespoons chili powder
  • 2 medium onions ((chopped))
  • 2 tomatoes ((chopped))
  • 2 red chilis ((finely chopped or mashed into a paste))
  • 1 1/2 tablespoons garam masala
  • 1 teaspoon salt ((or more to taste))
  • 1 cinnamon stick
  • 5 cloves
  • 2 bay leaves
  • water
  • 2 tablespoons unsweetened coconut flakes

Instruction

  • In a large bowl, add the lamb, ginger garlic paste, and chili powder. Mix well and allow to marinate for at least 2 hours, or overnight.
  • In a large pot, brown the lamb. Add the onions, tomatoes, and chilis, and cook for a few minutes, until the vegetables start to cook down. Add the garam masala, salt, cinnamon stick, cloves, and bay leaves. Mix well. Add 2 cups of water and bring to a boil. Once it's boiling, lower the heat, cover the pot, and simmer for 90 minutes to 2 hours, stirring occasionally.
  • While that's happening, toast the coconut flakes in a dry pan over low heat until golden brown. When the meat is tender, stir the coconut flakes into the curry. Serve!