2 cups cooked white jasmine or basmati rice cup raw 1 tsp coconut oil or fat of choice. 1 serving 714 calories 26g fat 50g protein 72g carbs 10g fiber. 4 lamb shanks salt and pepper 3 tbs oil 2 onions sliced 1 dried chilli or tsp dried chilli flakes 1 star anise 2 cardamom pods 3 sprigs thyme 3 garlic cloves chopped 2 tsp ginger paste 2 tsp ground cumin 1 tbs ground coriander 1 tsp chilli powder 2 tbs curry powder 300g cherry tomatoes or regular tomatoes blended in a processor or chopped. Serve with steamed rice and sautéed eggplant and zucchini. Add the lamb shanks and stir to coat.
Add the lamb shanks back to the dish along with the tomatoes chillies curry leaves cardamom pods and lime pickle. This thai lamb shank curry is a great dish for a large family feast. Give everything a good stir and pour over the stock. Alfred prasad shows off these flavours and techniques by slow cooking tender lamb shanks in a delicious sauce seasoned with cinnamon cardamom cloves ginger and garlic creating a hearty main for any feast. 1 28 oz can whole tomatoes.
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1 jalapeno pepper chopped optional 1 tbsp cumin seeds. 2 tablespoons olive oil. Remove and set. 1 knob freshly grated frozen ginger. Heat 2 tbsp oil in a large flameproof casserole season the marinated lamb shanks then brown all over in batches over a medium high heat adding more oil if necessary.
4 lamb shanks about 6 pounds total kosher salt and freshly ground black pepper. White or. 1 tbsp curry powder. 1 lb lamb shanks grass fed. Return lamb shanks to the pan cover tightly and bake for 2 hours in the oven or until the meat is very tender this could depend on the size of the shanks.
If you make this the day before you can chill it which makes it very easy to skim the fat from the sauce. Cover with cling film then marinate in the fridge for 2 hours or overnight. Bring up to a simmer cover then transfer to the oven and cook for 3 hrs. In this recipe the shanks are gently braised in a separate pot until tender then added to the rich spiced curry sauce at the end. If you make this the day before you can chill it which makes it very easy to skim the fat from the sauce.
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Bring up to a simmer cover then transfer to the oven and cook for 3 hrs. Curried lamb shanks automne 2009. 2 cups cooked white jasmine or basmati rice cup raw 1 tsp coconut oil or fat of choice.
