Lamb shanks are one type of meat I love to cook. The meat is very tender and juicy and soaks in the spice flavors perfectly. I love to use lamb shanks in a curry or a stew where it gets ample time to cook and absorb the flavors.
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This recipe is a mix of Thai and Indian flavors. This curry is a family favorite and a part of special meals and Sunday meals . I am not a meat eater but this one meat dish I can eat happily as I know its flavorful, tasty, tender, juicy and above all does not have a strong meat flavorful which generally other lamb cuts have.
Try it, its an easy recipe, only the cooking time is longer but once you have put everything to cook you have time to do ample things.
I have used lemon grass, galangal, kaffir lime leaves, coriander roots and lemon grass stalks; all these are main ingredients in Thai Cuisine. Indian flavors used are Nidz Kitchen Garam Masala, ginger, garlic, green chili etc.
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Let’s start with the recipe. Serves: 4
Ingredients
- Lamb Shanks – 4
- Lemon grass stalk – 2 white part + green part)
- Kaffir Lime Leaves- 3-4
- Coriander roots – 4-5
- Garlic cloves – 8-10
- Ginger – 2 inches
- Green chili – 1-2 (as per your taste)
- Onions – 2 fine chopped
- Coconut milk- 300 ml
- Nidz Kitchen Garam Masala - 2 tbsp
- Water – 2 cups
- Coconut oil – 1.5 tbsp
- Salt –to taste
- Red chili ground – 1 tsp
- Turmeric -1 tsp
- Coriander leaves- for garnish
Method
- Blend lemon grass stalk (only white part) , coriander root ,kaffir lime leaves, ginger, garlic and chilli with 1-2 tbsp of water in a blender.
- Heat oil in a pressure cooker/slow cooker or sauce pan with a heavy bottom. Add the chopped onions and cook till translucent and add the lamb shanks and let them brown, 4-5 minutes.
- Add the lemongrass mixture and all the ingredients except coconut milk and salt. Stir thoroughly. Add the green part of the lemon grass also. Pressure cook /slow cook till the lamb shanks are tender and almost falling off the bone. 45 minutes in a pressure cooker or 1.5 – 2 hours in a sauce pan on a medium heat, keep stirring regularly.
- Add salt and coconut mill and cook uncovered on a low heat for 20-25 minutes till the sauce has become thick or as per your desired consistency.
- Garnish with coriander leaves and serve with rice or flat bread.
NOTE: If you are short on tie or do not have access to ingredients like fresh lemon grass, kaffir lime leaves, coriander roots etc, use ready made red or green thai curry paste , 2 tbsp will be enough and with that just add onions and ginger.
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Happy Cooking
Nidz Kitchen
