There’s something magical about lamb shanks, isn’t there? The rich, tender meat that falls off the bone, soaked in flavourful spices, brings so much comfort. I recently got my hands on some beautiful Australian lamb shanks and couldn’t wait to transform them into a soul-soothing curry using my Instant Pot.
Spoiler alert: It turned out amazing, and I’m excited to share every delicious detail.
I’ve always heard great things about Australian lamb: known for its high quality and distinct flavour. It’s a little leaner, which means you get all that juicy goodness without feeling too heavy. Plus, it’s raised naturally, which makes a huge difference when you’re crafting a dish as simple and vibrant as curry.
I’ve tried lamb shanks a few times at restaurants & loved it. Since then had been thinking of cooking lamb shanks in my kitchen and I was certain cooking lamb shanks in the Instant Pot is going to be a breeze.
I went for a traditional Indian-style curry with a few personal twists. Marinated the lamb shanks and then pressure cooked for 40 minutes in the Instant Pot. After that, I added ground almonds and yogurt; this made the gravy rich and delicious.
The lamb was melt-in-your-mouth tender, perfectly cooked through, and had absorbed all the spices. The sauce had thickened beautifully, clinging to every bit of the lamb shanks.
If you’re looking for a meal that’s hearty, rich in flavor, and surprisingly quick to pull together, give this lamb shank curry a try. You won’t be disappointed!
Layered Wheat Paratha Recipe, Click Here
- Lamb shanks- 3 pieces
- Ginger grated- ½ tbsp
- Garlic, grated- ½ tbsp
- Kashmiri chili powder- 1 tbsp
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Salt- 1½ tsp
- Oil- 1 tbsp
- Dried bay leaves- 2
- Onions, chopped- 2
- Tomatoes, chopped- 2
- Marinated lamb shanks
- Salt- ½ tsp
- Almonds, soaked- 15
- Yogurt- 3 tbsp
- Saffron strands- 10 strands
- Coriander leaves- 2 tsp
- Garam masala- 1 tsp
- Cilantro, chopped- 3 tbsp
- I've taken 3 Australian lamb shanks.
- In a bowl, take the lamb shanks & add all the ingredients mentioned 'for marinating'.
- Let marinate for an hour, or overnight.
- Turn on the Instant Pot. Select saute setting, temperature should be medium.
- Add oil, dried bay leaves & onions. Season with ½ tsp salt.
- Combine well & saute for a minute.
- Add tomatoes, saute for a minute.
- Add the marinated lamb shanks, combine well.
- No need to add water.
- Close with the lid.
- Cancel saute setting, select pressure cooking, set the pressure to high & time to 40 minutes.
- In the meantime, soak whole almonds in warm water for 15 minutes.
- After 15 minutes, remove the skin.
- To a blender jar, add the soaked almonds & yogurt, grind to a smooth paste.
- After 40 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
- Open the lid, the aroma will be mesmerizing & the lamb shanks will be tender & juicy.
- There will be good amount of liquid in the pot.
- Turn on the saute setting.
- Add the ground almonds & yogurt, combine well & cook.
- Add coriander powder, garam masala & salt if required, cook till the gravy thickens.
- Garnish with cilantro.
- Take the inner pot out of the main pot.
- Serve this lamb shanks curry with paratha, chapati or naan.
- The gravy is very rich and finger licking delicious.
- This is a
