Normally I will cook french onion lamb shanks. Yesterday I decided to be creative by cooking curry lamb shanks. I tend to cook more lamb shanks during winter and I make them in my slow cooker. Since Matthew dislikes spicy curry, I omitted all the chillies when I made the curry paste for this dish. Here is the recipe.
Ingredients:
2 tbsp oil
4 lamb shanks
3 tsp garlic
6 shallots
2 tsp grated ginger
1 tbsp of lemongrass paste
5 macadamia nuts
1 tsp belacan
1 tsp white pepper
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp ground turmeric
400ml coconut cream
400ml chicken stock
2 tsp cloves
2 cinnamon sticks
Methods:
Firstly make the curry paste, by putting the shallots, lemongrass paste, garlic, ginger, coriander, cumin, fennel, turmeric, white pepper, belacan and macadamia nuts in the food processor. I use my nutribullet to do the work.
Secondly, heat up 2 tbsp oil in my easy sear pan of the Breville Flavour Maker over the stove to brown my lamb shanks. Once they are browned all over, take them out and set them aside.
Thirdly, fry the curry paste in the easy sear pan until it is aromatic and add in the lamb shanks again.
Then, place all the remaining ingredients into the easy sear pan and give it a good stir.
Finally, place the easy sear pan back into the base of the Breville Flavour Maker and set on slow cook for about 7 hours.
