CHEF BILLY LEE Lamb Shank Curry
- Prep time 1Hr
- Cook time 1Hr
- Technique Broil, Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 3
HOT POT
Ingredients
- 600g Australian Lamb Shank, chopped
- 150g Meat Curry Paste
- 600g Water
- 80g Coconut Milk
MEAT CURRY PASTE
- 60g Cooking oil
- ½ tsp Fenugreek
- ½ tsp Mustard plant seed
- ½ tsp Cumin seed
- ½ tsp Cardamom pod
- 1 bdl Curry leave
- 50g Onion
- 10g Garlic
- 30g Chili paste
- 50g Carrot, blended
- 1 tsp Turmeric powder
- 50g Meat curry powder
- 50g Fresh tomato, blended
- 10g Fine salt
Method
- Put the cut lamb shank in a pot.
- Pour in Meat curry paste, water and bring it to boil.
- When boiling, turn the low fire and simmer for 1 hour or until the lamb is tender.
- Then add in coconut milk, topped with freshly chopped mint leave.
- Ready to serve with bread of rice.
