Name: Aromatic Lamb Curry
Yield: Serves 4
Ingredients: 400 ml water; 2 preserved lemons, sliced; 2 tsp cumin seeds; 2.5cm piece of ginger, grated; 1 lemongrass stalk, white part only, roughly chopped; a pinch of salt; 1 tbsp lime juice; 1 red onion, chopped; 2 tbsp coriander stems and leaves, chopped, plus a large handful of leaves, to serve; 3 tbsp olive oil; 1 tbsp fish sauce; 2 tbsp roasted peanuts, chopped; 6 garlic cloves, crushed; seeds from 5 cardamom pods; 400 ml tin coconut milk; 4 lamb shanks (about 1.4kg); 1 tsp black peppercorns; 3 tsp dried chilli flakes; 1 tbsp caster sugar; 400 g new potatoes, halved; sourdough, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

When I’m making this curry at home, the whole house smells delicious. Using lamb shanks makes it look so pretty and gives it dinner party status.

Ingredients

3 tsp dried chilli flakes
2.5cm piece of ginger, grated
2

Method

Preheat the oven to 160°C/320°F/Gas Mark 3.

Combine the chilli flakes, ginger, cumin seeds, black peppercorns, cardamom and salt with the onion, garlic, lemongrass, coriander and 1 tbsp of the olive oil in a blender and blend as finely as possible.

Brown the lamb shanks