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4
Easy
By Eleanor Ford
Published 2019
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.
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