A slow-braised symphony of spice and flavour

Slow-cooked to perfection and infused with the bold flavours of Kerala, Chef Christo Jose’s Braised Lamb Shank in Black Pepper Curry Sauce is a dish that celebrates comfort, tradition and refined culinary craftsmanship. Richly spiced and delicately balanced with coconut milk, the dish is served with flaky Malabar paratha, offering diners an authentic and memorable gastronomic experience. It absolutely fits the kind of food commonly prepared for Eid celebrations.
Braised lamb shank in black pepper curry sauce
Ingredients
•Lamb shank – 1 no
•Coconut oil – 4 tbsp
•Chilli powder – 1 tsp
•Coriander powder – 1½ tbsp
•Black pepper – 1½ tbsp
•Turmeric powder – 1 tsp
•Garam masala – 1 tsp
•Salt and black pepper – to taste
•Onion, thinly sliced – 2 nos
•Garlic, chopped – 1 tbsp
•Ginger, chopped – 1 tbsp
•Curry leaves – 1 tbsp
•Tomato paste – 1 tbsp
•Tomato, chopped – 1 no
•Lamb stock – 800 ml
•Coconut milk – 60 ml
Method
Marinate the lamb shank with salt and black pepper. Heat one tablespoon of coconut oil in a large heavy-based flameproof casserole over high heat. Sear the lamb shank for 5 to 8 minutes, turning occasionally, until evenly browned. Remove and set aside.

In a separate saucepan, sauté the sliced onions until softened. Add the chopped ginger and garlic and cook for a few minutes. Stir in the curry leaves, turmeric, chilli powder, black pepper, coriander powder and salt, allowing the spices to cook gently for about five minutes.
Add the tomato paste and chopped tomatoes, stirring well until the oil begins to separate from the masala. Pour in the lamb stock and return the lamb shank to the pot, ensuring the liquid reaches halfway up the meat.
Preheat the oven to 180°C. Cover the pot with a lid and braise in the oven for approximately four hours until the lamb becomes tender and succulent.
Carefully remove the lamb shank and strain the cooking liquid into a clean saucepan. Return the lamb shank to the sauce, simmer for a final 30 minutes, sprinkle with garam masala and finish with coconut milk. Serve hot with flaky Malabar paratha.
CHEF CHRISTO: A culinary journey rooted in passion
Imperial Kitchen’s R&D Culinary Director, Chef Christo, continues to curate a remarkable gastronomic journey shaped by passion, creativity and years of global culinary exposure.
His love for cooking began in his family kitchen in Kerala under the guidance of his grandmother, who nurtured in him an appreciation for fresh ingredients and the joy of sharing food with loved ones. Over the years, his culinary career has taken him through luxury hotels, cruise ships, vibrant restaurants and teaching kitchens, enabling him to work with diverse cuisines and cultures around the world.
His tenure as Executive Chef at Imperial Kitchen proved especially transformative, helping refine his culinary philosophy through innovation and rich professional experiences.
For Chef Christo, cooking extends beyond preparing dishes — it is about building connections, creating memorable dining experiences and inspiring people through food. As he continues to innovate, his commitment to culinary excellence and community remains central to his journey.
Abdul Fayaz, Operations Manager at Imperial Kitchen, highlighted that the restaurant is not only renowned for its signature cuisine, but also for its elegant banquet hall facilities and professional outdoor catering services across Muscat.
He noted that the banquet hall is designed to host weddings, corporate functions, birthday celebrations, family gatherings and other special occasions with refined ambience and personalised hospitality. He also pointed out that the outdoor catering division has been receiving excellent appreciation for its quality cuisine, presentation and professional service at events of all sizes.
“Our aim is to provide guests with a complete dining and celebration experience through quality cuisine, professional service and memorable hospitality,” he added.