Slow cooking turns this tough cut of lamb into most tender meat bites. Oh yes, and the best part of this recipe is homemade curry sauce in which lamb is cooking for hours
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat oven to 200°C . To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger and eschalot, and process until finely ground. Set aside.
Heat butter in a dutch oven. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove from the dutch oven and set aside. Add the curry paste to the pot and cook for 2 minutes (do not burn). Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Add the shanks, cover with a lid and cook for 2.5-3 hours, turning halfway.
Once tender and done, serve with cooked rice and fresh herbs together with warm naan bread.
Preparing In The Kitchen
Preheat oven to 200°C . To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger and eschalot, and process until finely ground. Set aside.
Heat butter in a dutch oven. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove from the dutch oven and set aside. Add the curry paste to the pot and cook for 2 minutes (do not burn). Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Add the shanks, cover with a lid and cook for 2.5-3 hours, turning halfway.
Once tender and done, serve with cooked rice and fresh herbs together with warm naan bread.
