Ossobocco Lamb Curry | Hari Ghotra
4.8/5 rating (5 votes)

Osso Bucco Lamb Curry

  • Heat Hot
  • Serves 4
  • Prep 10 mins
  • Cook 50 mins
Osso Bucco Lamb Curry

A rich tomato dish thats nice and spicy made with lamb leg steak cooked on the bone

Hari says

This is an interesting recipe, the Osso Bucco bit refers to the cut of meat. Ossobocco means "the bone with the hole", so the cut is from the shin or leg and the bone sits in the middle. The tomato sauce has a wonderful warming red colour and a real depth of flavour, but surprisingly this dish contains no ginger or garlic. 

It's fairly simple to make and if like me, you like meat on the bone then this is the perfect dish for you.

  • Ingredients
  • Method
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 3 cloves
  • 7cm cassia bark
  • 4 cardamom
  • 4 green chillies, slit lengthways
  • 8 pieces of Osso Bucco cut lamb
  • 5 onions, sliced
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp hot chilli powder
  • 1 tsp coriander seeds, crushed
  • 8 pieces of meat
  • 300g tinned plum tomatoes
  • 300g greek yoghurt
Osso Bucco
  1. Heat the oil in a pan and add the bay, cloves, cassia and cardamom. Stir for about 30 seconds.
  2. Stir in the sliced chillies and sliced onions. Fry for a few minutes.
  3. Add the meat and stir, leave to cook for about 20 minutes.
  4. Add the turmeric, salt, chilli powder and crushed coriander seeds.
  5. Stir through and leave on a low heat for another 20-30 minutes, you may need to add a splash of water.
  6. Put the tomatoes and yoghurt into a jug a blitz to make a smooth paste. 
  7. Turn the heat up on the meat and stir until the onions break down.
  8. Pour the yoghurt mixture into the pan, turn the heat up and stir to coat the meat.
  9. Reduce the temperature to a low heat put the lid on and leave to cook for a further 10 - 20 minutes until the meat is soft and tender. 

to coat the meat

This goes well with

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Hari Ghotra