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Lamb Shank Vindaloo Curry

Lamb Shank Vindaloo Curry


The term vindaloo derives from the Portuguese dish ‘Carne de vinna d'Aihos’ a meat preparation usually made of pork, with wine and garlic.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 1 mins |
  • Cook Time : 45 mins
Categories: Curries, Indian, Lamb, Lunch, Mains, Winter
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Chilli Paste
7 large red chillies, dried large
1 small cinnamon stick
5 cloves
4 cardamon seeds
1 tsp (5 ml) cumin seeds, toasted
1 tsp (5 ml) black mustard seeds, toasted
10 whole black peppercorns, toasted
1 Tbsp (15 ml) ginger, grated
7 garlic cloves, peeled
½ C (125 ml) malt vinegar
½ C (125 ml) feni (alternatively white wine)

12 mini lamb shanks (ask your butcher to cut the shanks into smaller pieces, bone in)
½ C (125 ml) vegetable oil
1 C (250 ml) onions, finely diced
salt and pepper

Begin by making the chilli paste – add all the ingredients to a small bowl and allow to soak for one hour. Once soaked, put into a spice grinder and blend until smooth.

Rub the shanks well with all the paste and allow to marinate for 30 minutes.

In a medium-sized pot add the oil and bring to a high heat, add the marinated lamb shanks and retain the excess marinade for use later.

Fry the meat for 20 minutes, stir frequently to avoid the meat catching to the bottom of the pot. Turn the heat down to medium-low, add the onions and remaining marinade and simmer until the meat is soft and all the oil cooks to the top. Using a spoon, skim the oil off the top and discard.

Season to taste and finish with a squeeze of lemon.

Serve with freshly made naan bread or roti and sambals.

Foodie Fact: Feni is a high-alcohol spirit produced exclusively in Goa, India. Two types of Feni exist –  cashew or coconut, depending on the original ingredient.