Jamaican Style Lamb Stew - Sk Khazana

A full bodied lamb shanks curry – cooked just the way the Jamaicans like This is a Sanjeev Kapoor exclusive recipe.

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Jamaican Style Lamb Stew - Sk Khazana

Main Ingredients Lamb shanks, Potatoes
Cuisine Other Cuisines
Course Main Course Mutton
Prep Time 51-60 minutes
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Jamaican Style Lamb Stew - Sk Khazana

  • 7-8 Lamb shanks cut into 2 inch pieces on the bone
  • 2 Potatoes medium, cut into 1 inch cubes
  • Salt to taste
  • 1 teaspoon All spice
  • 2 teaspoons Coriander powder
  • 2 teaspoons Curry powder
  • 1/2 teaspoon Ginger powder
  • 1 1/2 teaspoons Red chilli powder
  • 4 tablespoons Oil
  • 2 Onions large, sliced
  • 2 teaspoons Garlic finely chopped
  • 2 teaspoons Ginger finely chopped
  • 3/4 cup Tomato puree
  • 3 cups Chicken stock
  • 2 inch Cinnamon stick
  • 2-3 Thyme sprigs
  • 2 Carrots medium,cut into 1 inch cubes
  • Herbed rice to serve
  • Fresh coriander sprig for garnish


  1. Take lamb shanks in a large bowl, add salt, all spice, cumin powder, coriander powder, curry powder, ginger powder, and red chilli powder and mix well so that all the shanks are well coated with the masalas. Set aside to marinate for 30 minutes.
  2. Preheat the oven at 180˚C.
  3. Heat oil in a deep oven proof pan, add the lamb shanks and sauté on high heat till they are well browned on all sides. Drain and keep them on a plate.
  4. Add onions to the oil remaining in the pan and sauté till lightly browned. Add garlic, mix and sauté for 1 minute. Add ginger, mix and sauté till raw smells disappear.
  5. Add tomato puree, mix and sauté for 1-2 minutes. Add the lamb shanks back in the pan and mix well.
  6. Add chicken stock and mix well. Adjust salt, mix and add broken cinnamon stick.
  7. Add thyme, mix and let the mixture come to a boil. Cover, keep the pan in the preheated oven and cook for 40 minutes.
  8. Add potatoes and carrots and mix well. Place it uncovered back in the oven and cook for 25-30 minutes.
  9. Transfer into a serving plate, garnish with coriander sprig and serve hot with herbed rice.