Korma Lamb Shanks Curry
Serves: 4
Time: Prep 30 mins Cook: 3 hours
Swap it Out
If you don't want the rice but need a little more sustanance, then try swapping the rice out for some chic peas, just add the chic peas in at the same time as the veg.
Tonight’s dinner is the result of me not wanting to waste the rest of a jar of curry paste that was in my fridge. I was a little doubtful if the flavours were going to work, I generally do a korma with chicken or just as a veggie curry, but if you like a massaman curry (Thai with lamb shanks) then I am pretty sure you will love this one, all doubt wafted away when the house started to smell scrumptious and the result was a delicious dinner. I have added courgettes and broccoli to give tonights meal a green element so you could have this just as is, but it’s been cold in Sydney and my body often craves carbs in the colder weather so we are having brown rice to soak up the tasty curry.
Leftovers
The shanks I bought came in a pack of four so there was plenty for leftovers, just strip the meat off the bone while it’s still warm so that it is easier to heat and eat tomorrow.
What you'll need
1 brown onion
3 cloves of garlic
4 lamb shanks
1/2 cup of Korma curry paste
1 1/2 cans of coconut milk
1 broccoli
2 large zucchini
1 cup of brown rice
From the pantry
Olive oil
salt and pepper
Optional Xtra
1/4 cup of greek yoghurt
1/4 cup flaked almonds
1/4 bunch of coriander
Prep and Cook
Preheat Oven to 160c
Brown Meat
Heat a large frypan with a teaspoon of oil, season both sides of your shanks with salt and pepper and place each shank in the hot pan. Cook turning regularly till brown on all sides.
While your meat is cooking begin prepping onions and garlic.
Remove the shanks from the pan and place in a deep oven dish.
Saute
Peel and slice thinly your onions, and peel and finely chop the garlic.
Heat another tablespoon of oil in the frypan and add the onions and garlic, sautee until soft (don’t worry about the colour that’s all the flavour from the shanks coming through).
Add the curry paste, and cookout for 2 minutes, until aromatic and the colour of the paste has darkened.
Add 1 cup of water then bring up to a boil.
Pour the liquids over your shanks along with the coconut milk.
Cover tightly with foil and place in the oven at 180c to cook for 2 hours.
After two hours remove from the oven and turn the shanks over. Place back in the oven uncovered to cook for a further hour, this will allow the sauce to thicken slightly and the exposed meat to get a nice crust.
Cook Rice
Place 1 cup of brown rice in a pot with at least 6 cups of water and a pinch of salt. Bring up to the boil with a lid on, then remove the lid and continue to cook until the rice is al dente.
Remove from the heat and drain off the water then cover with a tight fitting lid and set aside to steam.
Prep Veg
Slice courgettes into rounds and cut the broccoli into small florets, when you are 30 minutes into your last hour of cooking add the veggies to the curry.
Plate it Pretty
This is a very simple meal to plate, presentation-wise I like how it looks the oven dish. If you were going to serve this meal to guests a couple of little things that would step it up a notch visually is you could drizzle over some greek yoghurt. toast some flaked almonds and scatter across and finish with some coriander sprigs.
This was just a family meal for us though so I simply served it up with the rice on the side and we dished our own at the table.
Enjoy!
Lunch Tomorrow
For lunch, this dish travels really well in a food thermos, fill the base with leftover rice, heat up your curry (which you hopefully shredded the meat up last night when it was still soft) nice and hot and fill your thermos ready for lunch.