Serves 6
2 tablespoons vegetable oil
2 lamb shanks, meat removed, cut into 1-inch pieces
1 large yellow onion, halved and sliced thinly
4 tablespoons mild Indian curry paste
2 cups vegetable or chicken stock
1 16-ounce can crushed or whole peeled tomatoes
2 carrots, peeled and chopped
Pinch salt
Pinch white sugar
6 cups cooked basmati rice
Add oil to a heavy-bottom pot, and over medium-high heat, brown the lamb pieces. Add the onions and cook until they begin to brown and caramelize. Add the curry paste and cook for several minutes. Add the stock, tomatoes, and carrots, and stir, checking the seasoning. (A pinch of salt and sugar can be added, if necessary.) Next, cover the pot and let simmer for 45 minutes to 1 hour until lamb is completely tender and sauce is somewhat reduced. Serve over cooked basmati rice and garnish with an optional side of mango chutney, poppadoms, and plain yogurt.
