– 2 lbs lamb shanks
– 1 tbsp beef tallow (or other cooking fat)
– 1 can (398 mL) diced tomatoes
– 1 small can (165 mL) full-fat coconut milk
– 1 medium onion, finely diced
– 3 inch piece ginger, grated
– 3 garlic cloves, minced
– 2 bay leaves
– 1 cinnamon stick
– 7 green cardamom pods
– 6 cloves
– 1 tsp black peppercorns
– 1 tsp coriander seeds
– 1/2 tsp fenugreek
– 1 tsp garam masala
– 1 tsp curry
– 1/2 tsp cinnamon
– 1/2 tsp ground coriander
– 1/2 tsp ground fennel seeds
– 1/2 tsp turmeric
– 1/8 tsp paprika
– 1 bunch cilantro, chiffonaded
– 2 cups plain yogurt
– 3-4 cups broccoli, riced
– 2 limes, quartered
Lamb Curry by Live Voraciously
lamb shanks, beef tallow, tomatoes, coconut milk, onion, ginger, garlic, bay leaf, cinnamon stick, green cardamom, black peppercorns, coriander seeds, fenugreek, garam masala, curry, cinnamon, ground coriander, ground fennel seeds, turmeric, paprika, cilantro, plain yogurt, broccoli, limes
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