Slow-braised lamb shanks with coconut and cardamom
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 2 tbsp vegetable oil
- 4 cardamom pods, bashed
- 3 cloves, ground
- ½ tsp cinnamon
- 1 tsp chilli powder
- 3 tsp ground coriander
- 1 onion, finely sliced
- a large chunk ginger, grated
- 3 cloves garlic, crushed
- 1 400g tin coconut milk
- 2 small lamb shanks
- about 750ml chicken stock
- 1 tsp garam masala
- a small bunch coriander, chopped to serve
- to serve basmati rice
Method
- STEP 1
Heat 2 tbsp oil in casserole large enough to fit the meat in a single layer. Add the spices and cook for 20 seconds until sizzling. Add the onion with a pinch of salt and cook until softened and browned at the edges.
- STEP 2
Add the lamb to the onions and stir to brown a little on all sides. Add the ginger and garlic and cook for a few minutes, stirring. Add the coconut milk and enough stock to come ¾ of the way up the lamb. Cover and simmer for 2 hours or until tender. Take out the lamb carefully, add the garam masala and reduce the liquid until saucy. Put the lamb back and warm through then serve with basmati and coriander.
