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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found this in a magazine, but have made a couple of changes to suit us. Ingredients:
2 tablespoons oil |
8 lamb shanks |
2 onions, halved, thinly sliced |
2 garlic cloves, crushed |
2 teaspoons grated fresh ginger |
1/2 teaspoon ground cardamom |
1/3 cup korma curry paste |
400 g tomatoes, chopped |
1 1/2 cups unwseetened coconut milk |
2 cups beef stock |
fresh coriander leaves (to garnish) |
Directions:
1. Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
2. Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
3. Add the tomatoes, coconut milk and stock stirring to combine.
4. Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
5. Serve garnished with fresh coriander.
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