June 03, 2016
Comfort Food, Dinner, Lamb/Mutton,
Nuts/Seeds, Cashew Nut, Rice, White Rice, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Love lamb shanks and curry so this one is right up my alley from Redipe+ magazine."
Pre-heat oven to 160C.
Heat the oil in a large deep saucepan and brown the lamb shanks well and then remove and set aside.
Saute onion in the pan for 2 to 3 minutes then stir in the massaman curry paste and stir fry for 1 minute.
Stir in the stock, coconut milk, chopped cashew nuts, chilli, coconut sugar and fish sauce and return the lamb shanks to the pan bring to the boil.
Cover and slow cook in pre-heated oven for 90 minutes until shanks are soft.
Serve hot garnished with tomatoes, coriander leaves and cashew nuts.
Accompany with steamed rice and crispy fried potatoes.
NOTE - gravy beef or chicken thighs could be used instead of lamb shanks.
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