- 3 tablespoons high-heat oil, divided
- 2 teaspoons mild curry powder
- 1 teaspoon ground allspice
- 1 onion, diced
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 chile pepper, seeded and finely chopped
- 1 pound deboned lamb shanks (see note)
- 2 tablespoons butter
- 2 to 4 cups chicken or vegetable stock
- 4 Yukon gold potatoes, cubed
- 2 carrots, cubed
- 1/2 cup frozen peas, thawed
- Salt and pepper, to taste
- Cooked long-grain rice, for serving
In a small bowl, combine 2 tablespoons oil, curry, allspice, onions, green onions, garlic, ginger and chile peppers. Rub into lamb shanks; cover and refrigerate overnight.
Melt butter and remaining 1 tablespoon oil in a saucepan over medium heat. Remove lamb shanks from marinade and sear on all sides until golden, about 5 minutes. Pour marinade into the saucepan, then cover lamb with stock and bring to a boil. Reduce to a simmer, cover and cook until lamb is tender, 1 to 1 1/2 hours.
Add potatoes and carrots and continue to simmer until vegetables are tender, about 20 minutes. Stir in peas and season to taste with salt and pepper. Serve over rice.
If deboned lamb shank is unavailable, use 1 1/2 pounds bone-in shank.