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Although there are a few takeaway options about at the moment most of us are cooking everything from scratch at home. I took my first visit out to the supermarket in three and a half weeks yesterday and was really impressed with how much produce there was. Ok there was no pasta, yeast or paracetamol, but I managed to buy everything else on my list and even scored a pack of loo roll! 🥳🍾
Anyway, here is a super tasty weekend curry which is actually very simple to make. I used a shop bought red curry paste which worked out really well.
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Serves 4
INGREDIENTS
4 lamb shanks
2 small onions - sliced
4 cloves garlic - chopped
2 Thai chillies or 3 regular - pricked
1 blade lemon grass - tough outer leaves removed and finely chopped
1 tablespoon - grated ginger
3 kaffir lime leaves
1 tablespoon red Thai curry paste
1 can coconut milk
2 teaspoons honey
1 tablespoon fish sauce
200g sugar snap peas
Coriander to serve.
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METHOD
Preheat the oven to 210 degrees.
Add the lamb and onions to a large casserole dish, drizzle with oil and season. Roast for 20-25 minutes to get a bit of colour.
Remove from the oven and lift the lamb on to a plate. Add the garlic, chillies, lemongrass, ginger, kaffir lime leaves and curry paste to the onions and stir to combine. Return the lamb to the pan and coat in the flavour. Season and pour in the coconut milk. Turn down the oven to 170 degrees. Place a lid on and simmer the curry for 2 hours. Add the sugar snaps for the last 15 minutes.
Sprinkle with coriander and serve with jasmine rice.
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