Kari Lamb Shank with Crispy Potato Strings
Savor this simply delicious lamb curry recipe by Sarah Benjamin from Cooking for Love.
- 30 minutes
- 3 hours
- 6 servings
- 6 Lamb Hind Shanks (around 300 grams each)
- 1 large Carrot, peeled and coarsely grated
- 2 Cinnamon sticks
- 3 Star Anise
- 1 stalk Lemongrass, bruised
- 3 Pandan Leaves, tied into a knot
- 2-3 tablespoon Palm Sugar (gula melaka), chopped
- 2 teaspoons Salt
- 80-100 milliliters Tamarind Juice
- 500 milliliters Coconut Milk
- 4 tablespoons NeuVida Omega 9 Cooking Oil
- 5 Shallots, peeled and thinly sliced into rings
- 2 large Russet potatoes, peeled, thinly julienned, washed and soaked in cold water
- 1 liter Water
- Spice Paste:
- 6 tablespoons Meat Curry powder
- 12 Shallots, peeled and roughly chopped
- 10 Dried Chillies, soaked in warm water until soft, drained
- 12 Garlic cloves
- 3 centimeters piece of fresh Turmeric, peeled
- 5 centimeters piece of fresh Ginger, peeled
- 5 centimeters piece of fresh Galangal (lengkwas), peeled
- 12 Candlenuts (can be replaced with Macadamia nuts)
- 1 stalk Lemongrass, outer skin removed
- 100 milliliters Water
- Make the spice paste by blending all the ingredients together until smooth.
- heat up 4 tablespoons NeuVida Omega 9 Cooking Oil in a large heavy pot over a medium heat. Fry the cinnamon, star anise, pandan leaves and bashed lemongrass for 30 seconds. Add the spice paste, and stir until fragrant, and oil is coming to the surface. Toss in the grated carrot. If the paste is too dry, add 1 tablespoon of oil to help the frying process.
- Stir in half of the coconut milk. Add half of the salt and sugar – you can add the remainder to taste after the tasting the cooked curry.
- Add the meat to the pan, and stir to coat the lamb shanks with the curry sauce. Add enough water to just cover the meat.
- Bring the curry to a boil, then turn the heat down and leave to simmer for 2 ½ hours, until the meat is tender and falling off the bone. Top up curry with more water during the simmering process, should you need to.
- Towards the end of the cooking process, prepare the fried shallots and crispy potatoes. Heat up enough oil in a pan to come up to a depth of 5cm over medium heat, then fry the thinly sliced shallots for about 10-15 minutes, letting them become evenly golden brown. Drain on kitchen paper. Turn the heat up to high, and fry the julienned potatoes in batches until crisp and golden brown. Allow to drain on kitchen paper. Reserve shallot oil for another recipe.
- Before serving, add the tamarind juice. Taste and season with remaining sugar and salt, if you like. Add the remainder of the coconut milk to the curry and bring to a boil. Continue to reduce with the lid off, to intensify the flavours.
- Serve the curry topped with crispy potatoes, fresh coriander and fried shallots.
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