Lamb shank red curry

Preparation info
  • Serves


    • Difficulty


Appears in
Fire Islands: Recipes from Indonesia

By Eleanor Ford

Published 2019

  • About

Sumptuous and celebratory, this is a real feast of a curry. The shanks take a long time in the oven, but the oven does all the work. What emerges is meat falling from the bone and a deep, intense gravy. A final flourish of evaporated milk and palm sugar rounds off the flavours, making the curry rich and interesting.


  • 4 small lamb shanks
  • 2 tablespoons oil
  • small handful curry leaves


Preheat the oven to 150°C (300°F).

Season the lamb shanks with salt. In a large casserole pan, heat the oil and brown the lamb on all sides. Remove from the pan, leaving the oil behind.

Add the curry leaves to the hot oil and sizzle briefly until fragrant. Remove with a