Balinese lamb shank curry 🐑
I went to Bali a few years back and it was literally the most amazing place ever. I can always remember eating a curry on a floating table and thinking wow I’m living my best life right now! So as we can’t travel currently, I wanted to just feel like I was living my best life again 😂
Anyone else been to Bali? 🌴
4 cloves of garlic, roughly chopped
7 centimetre piece of ginger, roughly chopped
4 shallots, roughly chopped
2 red chillies deseeded and chopped
2 tablespoon tamarind paste
1 1/2 tablespoon grated palm sugar or use brown sugar
2 tablespoon dark soy sauce
3 tablespoon fish sauce
3 teaspoon ground coriander
3 teaspoon ground cumin
1 1/2 cup coconut milk
2 tablespoon vegetable oil
3 star anise
2 cinnamon stick
1 packet green beans
Cashew nuts (garnish)
👩🍳 Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. I added a few star anise, cinnamon stick.
👩🍳Using a food processor (or a large mortar and pestle), grind the garlic, ginger, shallots, chilli (reserve some for garnish), tamarind, sugar, soy sauce, fish sauce, coriander, cumin and ¼ cup of coconut milk to form a chunky spice paste.
👩🍳Heat the oil in a large, heavy- based saucepan or frying pan, which has a lid, to medium. Add the cloves, star anise and cinnamon. Stir-fry for about 5 minute until fragrant.
👩🍳Add the spice paste and cook for 3-4 minutes, stirring to prevent it from sticking. Then pour in the remaining coconut milk.
👩🍳Add this to your slow cooker and pour all over the lamb shank and cook slowly for 7 hours – top up with abit of water if need.
👩🍳 Remove your lamb shank out of the slow cooker pour curry sauce over and finish with cashew nuts