Thai lamb red curry - a delicious spicy lamb coconut curry
8 Frenched Lamb shanks
1 tblsp Peanut oil
1/2 cup Red curry paste
3/4 cup Beef stock
400 ml Can coconut milk
300 g Cubed orange sweet potato
2 cups Sliced vegetables (eg green beans, baby corn, capsicum)
2 tblsp Fish sauce
1 tblsp Brown or palm sugar
- Preheat oven to 180ºC. Heat oil in a frypan, brown the Lamb shanks then place in an oven proof baking dish. Add curry paste to frypan and cook for a minute.
- Stir through the stock, coconut milk and sweet potato and bring to the boil. Spoon over the Lamb shanks.
- Cover tightly, bake for 1 - 2 hours or until tender. Add vegetables, fish sauce and palm sugar for the last 30 minutes of cooking.
- Serve with jasmine rice and garnish with thinly sliced fresh chilli, Kaffir lime leaves and coriander.