Slow Cooked Red Curry Lamb Shanks
Serves 4
Ingredients
4 lamb shanks
1 medium brown onion – thinly sliced
2 cm piece of ginger – chopped
4 tbsp red curry paste
1 cup coconut cream
2 cup vege stock
2 tbsp tamarind paste
1 lime cut into quarters
3 tbsp fish sauce
½ a small pumpkin – cut into 1cm chunks
Lots of coriander to serve & some steamed peas
Instructions
Season the shanks and then brown them in a hot pan, then put them in the slow cooker.
In the pan fry the onions and ginger for a few minutes until the onion is soft, add the curry paste.
After a minute or so add half a can of the coconut cream stir well and then mix in the tamarind. Pour in the remaining coconut cream & stock mix together and then pour into the slow cooker ensuring the lamb is covered.
Place the pumpkin around the lamb. Add in the lime close the lid and leave it simmering on low for 8 hours.
I served with rice & some peas. Garnish with lots of coriander and some extra chilli.
Serves 2 (VERY FULLING)
