On Eidh al-Adha or Bakri Eid (as we used to call it when kids), whether you’ve had a sacrifice at home or not; every member of your family will expect a huge delicious meat dish on this day - our appetite to eat meat also increases at this time I guess – but that’s fine because these are our days of eating and drinking as the Prophet (sallallahu alaihi wasallam) said.

My suggestion for you for this Eid… Lamb Shanks braised in Yoghurt Sauce!

I love this delicious recipe – though it cooks slowly, it’s super easy, super quick to prepare (not more than 20 min prep time) and very little effort on your part.

What makes this meat dish so perfect and special for Bakri Eid is that it consists of large pieces of meat cooked to tenderness; the meat gets so tender, it practically falls of the bone! -…delicious to serve for Eid gatherings!

Slow Cooked Lamb Shanks Yogurt Curry | The Striving Muslimah Blog

Didn’t have a pic of my own… but this is the closest looking shanks curry | Photo Courtesy: Maunika



 What’s a Lamb Shank?


Lamb Cuts | The Striving Muslimah Blog


Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paper-like covering).




What are Lamb Shanks? | The Striving Muslimah BlogLamb shank is usually prepared by braising or by cooking in liquid.




  • 3 lamb shanks about 1.75kg – (half shank per person should be appropriate)
  • Ginger – 5inch piece
  • Garlic – 8cloves
  • Cloves – 1 tsp
  • Cinnamon Stick – 4pcs
  • Black peppercorns whole – 2 tsp
  • Cumin seeds – 2tsp
  • Coriander seeds – 4 tbsp
  • Chili powder – 2-3 tsp (coarsely ground would be ideal)
  • Turmeric powder – 1/2 teaspoon
  • Salt and ground Black Pepper powder.
  • Yoghurt – 475ml
  • Oliveoil – 8tbsp

Pre-cooking Preparation:

  • Place the shanks in a single layer and sprinkle with 1/2 teaspoon salt and lots of ground black pepper. Pat them in.
  • Peel and coarsely chop the ginger and garlic. Put it in a blender with 4 tsp of water and blend until smooth.
  • Coarsely ground coriander seeds in a coffee grinder or you may use a mortar and pestle instead.
  • Lightly beat the yoghurt.
  • If cooking in an oven, pre-heat to 160C/325F.

Cooking in the oven would be ideal since originally this dish is cooked in clay pots buried in hot ashes (…and yes, that’s beyond most of us!) … so oven would be a good alternative - but you can also cook it on stove-top in a thick bottomed pan. Make sure you have a tightly fitting lid for it. 



How to cook?

  1. Pour 8 tablespoons oil into a wide thick-bottomed pan (non-stick would be good). Set over a high heat.
  2. When hot, add the lamb shanks and brown lightly on all sides. Remove quickly.
  3. In the remaining oil, drop whole cumin, cloves, cinnamon, and peppercorns. Ten seconds later, add the ginger-garlic paste, stir fry for 5-6 minutes or until lightly browned and take the pan off the heat.
  4. Add in the beaten yoghurt and 475 ml water. Stir well and return to heat.
  5. Add the coarsely ground coriander, chili powder, turmeric and 11/2 tsp salt. Stir to mix.
  6. Put the lamb shanks back into the pan. Spoon some sauce over them, and bring to the boil.
  7. Cover the pan well; first with foil, crimping the edges, and then with lid.
  8. Place it on the stove top or in the oven and bake/cook slowly for 3 hours or little more if required. Remember to turn the shanks every 30 minutes.
  9. When the meat has become tender, uncover and set over a high heat and reduce the liquid, basting the shanks as you do so, until you have a thick sauce.

Serve with Naan, Roti or flavored rice!



Do share with us your Bakri Eid menu ideas.

What do you always cooks or are planning to cook this Eid al-Adha?