Lamb Shank Coconut Curry

by

Tenina Holder

POSTED May 8, 2020 (LAST UPDATED October 6, 2020)

Serves

6

Total Time

16hrs

Calories

1593

Before lamb shanks were trendy, they were delicious... now that they're on trend, it can be hard to know which recipe to choose! This recipe allows the lamb to soak up the flavors of a beautiful homemade marina...

recipe-image

    INGREDIENTS


  • Red onion icon
    Red onion

    2 (about 270 g)peeled, halved

  • Red lentils icon
    Red lentils

    300 g (about 1 ½ cups)rinsed

  • Lemon icon
    Lemon

    2 (about 116 g)juice of

  • Water icon
    Water

    as neededboiling

  • White cabbage icon
    White cabbage

    100 g (about ¼)shredded

  • Lime icon
    Lime

    3 (about 300 g)sliced

  • Lamb shank icon
    Lamb shank

    6 (about 2.4 kg)

  • Ground turmeric icon
    Ground turmeric

    ¼ cup (about 28 g)

  • Sea salt icon
    Sea salt

    as needed

  • Garlic clove icon
    Garlic clove

    10 (about 60 g)

  • Ginger icon
    Ginger

    1 tablespoon (about 6 g)

  • Shrimp paste icon
    Shrimp paste

    3 tablespoons (about 58 g)

  • Fresh chili icon
    Fresh chili

    2 (about 40 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Vegetable stock icon
    Vegetable stock

    700 g (about 3 cups)

  • Coconut cream icon
    Coconut cream

    800 g (about 2 ½ cups)

  • Egg icon
    Egg

    6 (about 300 g)

  • Cilantro icon
    Cilantro

    ¼ cup (about 7 g)

    METHOD


  • 1. Add lamb shank to a clean work surface
  • 2. Dust with ground turmeric and sea salt
  • 3. Add garlic clove, red onion, ginger, shrimp paste, fresh chili and extra virgin olive oil to the TM5 bowl
  • 4. Blend - approx 20 sec, speed 8
  • 5. Scrape down sides of TM5 bowl
  • 6. Blend - approx 20 sec, speed 8
  • 7. Scrape down sides of TM5 bowl
  • 8. Transfer content of work surface to large resealable plastic bag
  • 9. Transfer content of TM5 bowl to large resealable plastic bag
  • 10. Marinate overnight in fridge
  • 11. Transfer content of large resealable plastic bag to slow cooker bowl
  • 12. Cook in slow cooker - low heat
  • 13. Add red lentils, vegetable stock, coconut cream, lemon and sea salt to the slow cooker bowl
  • 14. Turn until well combined
  • 15. Cook in slow cooker until tender - 1 hr 30 min, low heat
  • 16. Add water and egg to a clean saucepan
  • 17. Boil - 6 min
  • 18. Submerge with ice water until cold
  • 19. Peel
  • 20. Transfer content of slow cooker bowl to large serving bowl
  • 21. Add eggs to large serving bowl
  • 22. Add white cabbage, cilantro and lime to the large serving bowl
  • 23. Serve

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