Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty...
Ingrediente
Instrucțiuni
- 1
Preheat oven to 180°C/350°F (160°C fan).
- 2
Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
- 3
Turn shanks to coat in sauce, then cover with foil.
- 4
Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
- 5
Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
- 6
Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!
Retete similare
Evaluare comunitate
1.0 / 5.0Nutriție per porție~ estimat
261
kcal calorii
—
g proteine
—
g carbohidrați
—
g grăsimi
Per porție (5 porții în total)
Rețeta originală
recipetineats.com