Lamb Shank Coconut Curry

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    16hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    2632

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 marinade overnight, before reaching melt-in-the-mouth tenderness in the slow cooker.

recipe updated Oct 26, 2018

Ingredients

  • Lamb shank icon
    Lamb shank
    2400g
  • Ground turmeric icon
    Ground turmeric
    27g
  • Sea salt icon
    Sea salt
    as needed
  • Garlic clove icon
    Garlic clove
    60g
  • Red onion icon
    Red onion
    270g
  • Ginger icon
    Ginger
    5g
  • Shrimp paste icon
    Shrimp paste
    58g
  • Fresh chili icon
    Fresh chili
    40g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml
  • Red lentils icon
    Red lentils
    300g
  • Vegetable stock icon
    Vegetable stock
    700ml
  • Coconut cream icon
    Coconut cream
    800g
  • Lemon icon
    Lemon
    116g
  • Water icon
    Water
    0ml
  • Egg icon
    Egg
    300g
  • White cabbage icon
    White cabbage
    100g
  • Cilantro icon
    Cilantro
    7g
  • Lime icon
    Lime
    300g

Tools

  • kCook icon Slow cooker
  • kCook icon TM5
  • kCook icon Slow cooker bowl
  • kCook icon TM5 bowl
  • kCook icon Large serving bowl
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Large resealable plastic bag

Step preview

  1. Prep and set aside red onion: peeled & halved
  2. Prep and set aside red lentils: rinsed
  3. Prep and set aside lemon: juice of
  4. Prep and set aside water: boiling
  5. Prep and set aside white cabbage: shredded
  6. Prep and set aside lime: sliced
  7. Prepare a clean work surface
  8. Add lamb shank
  9. Dust with ground turmeric
  10. Dust with sea salt
  11. Fit the TM5 bowl to TM5
  12. Add garlic clove
  13. Add prepared red onion
  14. Add ginger
  15. Add shrimp paste
  16. Add fresh chili
  17. Add extra virgin olive oil
  18. Blend - approx 20 sec, speed 8
  19. Scrape down sides of TM5 bowl
  20. Blend - approx 20 sec, speed 8
  21. Scrape down sides of TM5 bowl
  22. Transfer content of work surface to large resealable plastic bag
  23. Transfer content of TM5 bowl to large resealable plastic bag
  24. Marinate overnight in fridge
  25. Transfer content of large resealable plastic bag to slow cooker bowl
  26. Cook in slow cooker - low heat
  27. Add prepared red lentils
  28. Add vegetable stock
  29. Add coconut cream
  30. Add prepared lemon
  31. Add sea salt
  32. Turn until well combined
  33. Cook in slow cooker until tender - 1 hr 30 min, low heat
  34. Get a clean saucepan
  35. Add prepared water
  36. Add egg
  37. Boil - 6 min
  38. Submerge with ice water until cold
  39. Peel
  40. Transfer content of slow cooker bowl to large serving bowl
  41. Add eggs to large serving bowl
  42. Add prepared white cabbage
  43. Add cilantro
  44. Add prepared lime
  45. Serve
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