Serves 4
2 tbsp olive oil
1 red onion- finely chopped
2 crushed garlic cloves
1 tbsp grated ginger
1 tsp turmeric
1 tsp coriander powder
1 tbsp cumin powder
6 cardamom pods
1 cinnamon stick
1 long red chilli- finely chopped (optional)
1 tbsp brown sugar
4 tsp fish sauce
4 kaffir lime leaves
4 large ripe tomatoes- roughly chopped
2 cups chicken stock or bone broth
2 potatoes- unpeeled and chopped
1 sweet potatoes- unpeeled and chopped
step by step recipe
01
Preheat the oven 160°C.
02
Heat half the oil in a large frying pan over high heat, season with salt and pepper and add lamb shanks to the pan, cook and turn, for 2 minutes each side or until brown. Remove lamb and place in a baking dish.
03
Add remaining oil to the pan. Cook onion 2 minutes until softened, then add garlic and ginger and chilli if using, cook for 1 minute. Then add the spices and cook for 30 seconds till aromatic.
04
Add sugar, fish sauce, lime leaves, tomatoes, and stock to the pan, bring to the boil then remove from the heat.
05
Add the potatoes and sweet potatoes to the baking dish with the lamb shanks and pour the sauce over the top. Cover with foil and bake in the oven for 2 hours or until meat is tender and falls away from the bone. Serve with rice or couscous.