Lamb shank stew


Lamb shank stew

There is little that says comfort more than a heaping bowlful of stew. Through the power of imagination, most people are able to attribute stew to chilly days spent indoors with this uncontested royal of comfort foods. Large, hot bowlfuls, tucked happily into one’s belly, brings about a comfortable familiarity that more often than not has to do with memories of home life and mothers’ cooking. This Asian twist to an otherwise traditionally Western recipe brings about the succulent tenderness of a well-cooked lamb shank, as well as the deeply-flavoured richness of a tomato, coriander, and cumin gravy.


For Lamb Shank Stew

  • 450 g lamb shank
  • 1 tsp + 1 tsp salt100 g tomato, chopped
  • 100 g tomato, chopped
  • 50 g onion, chopped
  • 10 g coriander leaves, chopped
  • 20 g ginger, chopped
  • 20 g lemongrass, pounded
  • 15 g yogurt
  • 30 g cumin powder
  • 20 g coriander powder
  • 20 g salt
  • 10 g pepper
  • 5 g cinnamon stick
  • 50 g ghee oil
  • 250 ml beef stock


  • 100 g baby potatoes
  • 50 g cherry tomatoes

For garnish

  • 50 g papadam, julienned and deep-fried in palm oil


  1. Boil lamb shank in water for 4 hours, until it is soft. Once it is cooked, remove it from the water and set aside. Sauté together chopped tomato, onion, coriander leaves and ginger with lemongrass and cinnamon stick until fragrance is emitted. Add in three quarters of the beef stock, cumin powder, and coriander powder. Stir to combine before adding lamb shank and yogurt. Season to taste with salt and pepper, then add in baby potatoes. Cook for a few minutes, until the gravy thickens.
  2. Garnish with deep-fried, julienned papadam and cherry tomatoes before serving.
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