CHEF BILLY LEE Lamb Shank Curry
- Prep time 1Hr
- Cook time 1Hr
- Technique Broil, Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 3
This hearty lamb curry hot pot, simmered with a rich and fragrant spice paste, coconut milk, and fresh mint, is a comforting dish perfect when served with bread or rice.
Ingredients
- 600g lamb shank, chopped
- 150g Meat curry paste
- 600g Water
- 80g Coconut milk
MEAT CURRY PASTE
- 60g Cooking oil
- ½ tsp Fenugreek
- ½ tsp Mustard seed
- ½ tsp Cumin seeds
- ½ tsp Cardamom pods
- 1 bunch Curry leaves
- 50g Onion
- 10g Garlic
- 30g Chilli paste
- 50g Carrot, blended
- 1 tsp Turmeric powder
- 50g Meat curry powder
- 50g Fresh tomato, blended
- 10g Fine salt
Method
- Place the chopped lamb shank in a pot.
- Add the meat curry paste, water, and bring it to the boil.
- Once boiling, reduce the heat and simmer for 1 hour or until the lamb is tender.
- Add the coconut milk and stir.
- Top with freshly chopped mint leaves.
- Serve with bread or rice.
