Sri Lankan Lamb Shank Curry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil1 tbsp
• Lamb shanks4
• Red onion2
• Eggplant300 g
• Passage to India Sri Lankan Chicken Curry sauce375 g
• Water80 ml
• Rotito taste
  Source does not specify an amount; no quantity invented.
• Ghee2 tbsp
• Cashews50 g
• Curry leaves2 branch

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Brown shanks in oil for about 5 minutes and remove. Cook onions and eggplant in the same pan for 3 minutes.

2. 2

   Add curry sauce and water, return the shanks and cover. Transfer to the oven for 2–2½ hours, until the lamb is tender.

3. 3

   Heat ghee separately; fry cashews and curry leaves for about 1 minute. Spoon over the curry and serve with roti.