Thai Lamb Shank Curry
6 lamb shanks , cut in half
3 tablespoons Thai Curry paste - green or red
½ bunch coriander
6 cloves garlic
1 large knob green ginger
1 large knob fresh turmeric
6 kaffir lime leaves
1 can coconut milk
Juice of 3 limes
Fish sauce to taste
Birds eye chillis, thinly sliced
1 sweet potato diced
2 potatoes diced
A little oil
* There is no need to use both types of potatoes, use whatever you have.
Heat oil in a large pan, add lamb shanks and brown all over.
While lamb is browning make a paste of the onions, garlic, coriander, ginger, turmeric and Thai curry paste. I use a food processor for this, however, it can be done with a mortar and pestle or simply grate the ginger and turmeric, crush the garlic and finely chop the coriander and mix it into the Thai curry paste.
Add paste ingredients to lamb and cook for a minute or so, stirring to prevent the paste from burning.
Add coconut milk, lime juice, lime leaves and a little water if necessary. I like to have the shanks at least half covered with the liquid and then turn them over during the cooking process.
Cover and cook on a low heat or in 150 deg C oven for a couple of hours or until meat is tender but not falling off the bones. Check the curry during cooking and add more water if needed.
Add the diced vegetables and sliced chillis if you want a hotter curry. cook until they are tender. Taste and add fish sauce according to your taste.
Garnish with sliced chillis and fresh coriander if desired.