Braised Lamb Shank

Braised Lamb Shank, malay curry, fresh basil Braised Lamb Shank, malay curry, fresh basil


Clean and trimmed New Zealand lamb shank – 1 no

Coconut Milk – 300 ml

Chopped Lemongrass – 1 stalk

Chopped kafir lime leaves – 2 gms

Fish sauce – 20 ml

Chopped Tomato – 15 gms

Fresh basil – 5 gms

Chopped Coriander – 2 gms

Red Curry Paste – 20 gms

Curry Powder – 2 gms

Chopped Spring Onion – 10 gms

Fine Sugar – 20 gms

Salt – 3 gms

Chopped Garlic – 10 gms

Chopped Onion – 10 gms

Refined Oil – 15 ml

1. Place lamb shank in water along with chopped lemongrass, Kafir lime leaves, salt and sugar.
2. Put the lamb shank in oven at 150 centigrade for 1 hour or till the lamb is tender.
3. Meanwhile, heat oil in a pan. Sauté onion, garlic and red curry paste.
4. Add chopped tomato and curry powder. Sauté well.
5. Add coconut milk powder and allow it to simmer.
6. Season with fish sauce and sugar.
7. Add cooked lamb shank in the curry and simmer again.
8. Add fresh basil, chopped spring onion and coriander.
9. Place lamb shank on the platter and pour curry on it.
10. Garnish with coconut cream and serve.

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