The lamb shanks can be stored in the fridge for up to 1 week or frozen for up to 3 months. Heat the oil in the pot and sear the lamb shanks for about 5 minutes turning to brown on all sides. Stir in the curry powder garlic and ginger and cook for 3 mins until aromatic. We often think of lamb shanks as a hearty winter dish but lamb curries in south east asia work fantastically well in warmer weather. This slow cooker lamb rogan josh is packed with flavor and the meat meltingly tender.
Then add the coconut milk to the instant pot along with a cinnamon stick the lamb shanks and enough beef broth to come up 2 3 of the way up the side of the lamb shanks. Pressure cook on high for 40 minutes and the lamb shanks are ready. Heat the oil in a large flameproof casserole dish over a medium heat add the shanks and brown all over for 10 mins then remove from the dish. If you want to make a larger batch of low carb lamb shanks simply adjust the serving amounts above. This recipe is lovely thanks.
-
RELATED ARTICLE :
- fresh tomato salsa restaurant style
- fish oyster sauce recipe
- fresh sweet cranberry sauce with a twist
I did reduce the amount of smoked paprika by 40 and added a bulb of sliced fennel along with the onions plus a little balsamic vinegar and brown sugar because i think lamb needs sweetness. The lamb will adopt the flavor of the spices used in the broth becoming the most powerful component in the curry. Lamb shanks are definitely a favorite in our house although they have to be slow cooked which does mean you need to plan a little to have them. The serving size will depend on how large your shanks are. To cook lamb curry in a pressure cooker you need a variety of spices and approximately one hour.
Turn your instant pot on and select the saute setting. You can prepare lamb curry in a number of ways but using a pressure cooker tenderizes the lamb meat quickly. Scatter the onions into the dish and fry for 10 mins until golden brown. Turn your instant pot on and select the saute setting. I did reduce the amount of smoked paprika by 40 and added a bulb of sliced fennel along with the onions plus a little balsamic vinegar and brown sugar because i think lamb needs sweetness.
Scatter the onions into the dish and fry for 10 mins until golden brown. You can also cook lamb shanks in the instant pot pressure cooker. Then add the coconut milk to the instant pot along with a cinnamon stick the lamb shanks and enough beef broth to come up 2 3 of the way up the side of the lamb shanks. Hearty lamb shank dishes are a winter staple in australia but this dish is a great one for times like now just as the weather starts to warm. The lamb shanks can be stored in the fridge for up to 1 week or frozen for up to 3 months.
