Braised Lamb Shanks in a Fennel and Cumin Broth


Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry, a favorite in Pakistan and Kashmir, is an acquired taste. The hearty sauce and the strong, gamey flavor of the meat just might bring out your chest-thumping, machismo qualities. Because of the higher amount of connective tissue in the meat, the best method for cooking this cut is usually to braise or stew it for an extended time.

The spices in this curry hold their own against the dark meat, as would a glass of full-bodied cabernet sauvignon or Côtes du Rhône. If you are