Lamb Shank Curry


I combined this recipe from my all favourite curry ingredients, and found that the Special Curry from an Asian food store gives a lovely flavour. This meal is quite suitable for diabetics as it is relatively low in carbohydrate.

Serves 4


2kg lamb shanks

4 medium onions sliced

4 sticks celery small pieces

1 cup broccoli florets

1 cup cauliflower chopped

3 large carrots sliced

1 cup brown, red or green lentils or all combined

1 can pineapple pieces and the juice

Salt, black pepper

1 tablespoon medium spice Curry

1 large green apple cored and diced

1 cup plump raisins

1 cup dried apricots chopped

1 cup dates chopped

1 tablespoon black sugar (optional)

Mint leaves

1 tablespoon paprika

2 tablespoons rosemary


Boil the onions in a large pot.  Drain.  Retain the water.  Keep onions in a bowl to one side.

Return the water to the large pot and boil the meat for 5 minutes.  Drain.

Return meat to the pot and add all the ingredients and onion water.

Cook for 15 minutes on high, then lower to a simmer and cook for two hours,

or until the meat is soft and falling off the bone. Serve with boiled rice.

Bon Appetit