Lamb Shank Korma Ragu

7 May 2026 By

This dish combines the rich, slow-cooked texture of a typical lamb ragu with the aromatic, creamy flavours of a mildly spiced korma resulting in a “fusion” dish that is at once savoury, fragrant, and deeply comforting.

Rich with a combination of flavours, and enriched with yoghurt, cream and tomatoes, our Lamb Shank Korma Ragu is gently cooked over a few hours to develop luscious depth of sweetness.

It’s so family-friendly and easy to love, for a cosy midweek meal or for entertaining friends.

Will work well in slow cooker, instant pot and pressure cooker.

Ingredients

  • 3 tbsp ghee
  • 2 cups/300 g minced onions
  • 1 cup finely minced celery
  • 1 cup finely minced or grated carrot
  • 1 tablespoon finely minced ginger and garlic (optional)
  • 1 tbsp Kashmiri chilli powder or sweet Hungarian paprika
  • 2 tsp cooking salt
  • 1 tbsp Mutti tomato paste
  • 1 litre chicken stock
  • 500 g fresh tomato puree, or store bought/homemade passata or 2 cans Mutti Roma tomatoes – crushed
  • 2-3 lamb shanks to make up 1 kg (each approx. weighing between 350-500 g)
  • 2 tablespoons Latasha’s Kitchen Korma Masala Paste or ⅓ jar
  • ½ cup full fat yoghurt, slightly whipped
  • ¼ cup cream, full-fat (any type)

Garnish

  • Fresh mint and coriander leaves – roughly chopped

Serving

  • Pasta
  • Polenta
  • Basmati rice or other plain white rice of choice
  • Naan
  • Salad and Mash

From $18.90View / Buy Now This product has multiple variants. The options may be chosen on the product page

Method

  1. Marinate Lamb Shanks with 2 tablespoons of Latasha’s Kitchen Korma Masala Paste and some oil or a tablespoon of yoghurt. Keep aside for a 4-6 hours or preferably overnight.
  2. Preheat the oven to 180°C/350°F (160°C fan-forced). Bring meat out of the refrigerator to room temperature.
  3. Heat ghee to melt in a large 3-4 litre Dutch Oven over high-heat. Add onion along with a pinch of
    salt, stirring regularly for 10 minutes on medium heat until it has reduced by half. Don’t let the onion
    colour. Next add the minced celery, carrots, ginger and garlic. Cook for another 10-15
    minutes until beautifully caramelised and reduced.
  4. Now add the Kashmiri chilli powder or sweet paprika, tomato paste and mix for another 5
    minutes. Add the shanks and reduce the heat to low-medium then keep turning the
    shanks until it changes from red to lightly browned which could take another 10 minutes
    for all sides.
  5. Then pour in the stock, fresh homemade tomato puree or bottled passata or canned
    crushed tomatoes. The liquid should cover the meat. Add 1 tsp salt and bring to a rolling
    boil. Make a cartouche, cover the ragu, place the lid then transfer to the oven.
  6. Cook 2½-3 hours, then remove from oven. Place on stove, set on low heat and
    simmer gently for 30 minutes until a luscious rich sauce forms.
  7. Remove cartouche, stir in cream, cook for 2-3 minutes with the sauce now thickened to a
    creamy consistency and the lamb fork tender to pull apart with not much effort.
  8. Pull apart the meat from the bones to serve as a ragu with pasta or creamy polenta or
    serve as a full shank, with rice, naan, or salad and mashed potatoes.