Oven Baked Lamb Curry with Quinces

Cooked until soft and translucent, the quinces shine like jewels in the sun. With its contrasting flavours and succulent textures, this dish is bound to become an instant family favourite.

Ingredients (serves 6 people)

  • 6 large lamb shanks
  • 80 ml cake flour
  • 60 ml olive oil
  • 1x70 g packet mild curry powder
  • 125 g tikka masala paste
  • 2x400 g cans cherry tomatoes
  • 500 ml beef stock
  • 250 ml red wine
  • 4 whole star anise
  • Salt and freshly ground black pepper
  • 10 quinces
  • 800 g sugar
  • 2 liter water
  • Juice and zest of 1 lemon

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  1. Preheat oven to 160ºC.

  2. Roll shanks in flour. Heat olive oil in a medium-sized pot. Place meat in pot and fry until golden brown, about 5-8 minutes.

  3. Add curry powder and tikka masala. Fry another 5 minutes.

  4. Add tomatoes, stock, wine and star anise and season well with salt and black pepper.

  5. Place in warm oven and bake for about 2-4 hours or until the meat pulls away from the bone.

  6. While the curry is cooking, slice quinces in half. Place sugar, water, juice and zest of lemon in a large pot. Bring to the boil and place quince in the pot. Simmer slowly for 2 hours or until the quinces are orange and translucent.

  7. Serve warm curry with quinces and rice.

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