Lamb Shank Coconut Curry

Name: Thermomix recipe: Lamb Shank Coconut Curry
Prep time: 10 h
Cook time: 6 h
Ingredients: 1 lamb shank per serving (They need to all fit into your slow cooker, so be warned!); 2 Tablespoons ground turmeric; 2 Tablespoons pink salt flakes; 10 cloves garlic; 2 red onions, peeled and halved; 5 cm Pieces fresh ginger root; 3 Tablespoons shrimp paste; 2 red chilli (de-seed them if you don't like it too hot.); 3-4 Tablespoons ground turmeric plus more to taste; 50 Grams Extra Virgin Olive Oil (EVOO); 300 Grams red lentils, rinsed; 700 Grams liquid stock of choice (veggie, chicken or beef, lamb if you can get it!); 1 Tablespoon Umami Paste (optional); 2 x 400 Milliliters coconut cream; pink salt flakes to taste; 2 lemons, juice only; 6 eggs, hard boiled, peeled and sliced; 1/2 small cabbage, shredded finely; 1 red onion, sliced thinly; Handfuls fresh coriander leaves; 3 limes to serve

Make on Fresco

Serves 4-6 Prep Time 10 hours Cook Time 6 hours Rated:

I love to put dinner on in the mornings. Especially in winter. This is such a dish. I do love my slow cooker almost as much as my Thermomix at this time of year. It is so comforting to have the fragrance of something amazing developing throughout the day as you get on with your business!!

If you haven't been introduced to the miracle of slow cooking, then maybe this will get you there. Back in the day, (not sure whose day, but back in THE day) lamb shanks were peasants food and therefore cheap. Not so much anymore, but still this does go a long way. I suggest one shank per serving, but I could not eat a whole one, so it's pretty personal I guess.

Use rice or rice noodles to accompany...I personally prefer noodles with this one. Enjoy.

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Need

1 lamb shank per serving (They need to all fit into your slow cooker, so be warned!)
2 Tablespoons ground turmeric
2 Tablespoons pink salt flakes BUY
Curry Paste
10 cloves garlic
2 red onions, peeled and halved
5 cm Pieces fresh ginger root
3 Tablespoons shrimp paste
2 red chilli (de-seed them if you don't like it too hot.)
3-4 Tablespoons ground turmeric plus more to taste
50 Grams Extra Virgin Olive Oil (EVOO) BUY
Curry Sauce
300 Grams red lentils, rinsed
700 Grams liquid stock of choice (veggie, chicken or beef, lamb if you can get it!)
1 Tablespoon Umami Paste (optional) Recipe
2 x 400 Milliliters coconut cream Recipe
pink salt flakes to taste BUY
2 lemons, juice only
The Rest
6 eggs, hard boiled, peeled and sliced
1/2 small cabbage, shredded finely
1 red onion, sliced thinly
Handfuls fresh coriander leaves
3 limes to serve

Do

1: Dust each lamb shank with turmeric and salt and set aside.
2: Place all of the curry paste ingredients into the Thermomix bowl and blend 20 sec/speed 8. Scrape down sides of bowl and lid and repeat.
3: Place the lamb shanks into a sealable bag with the curry paste and refrigerate overnight.
4: The day you plan on eating the dish, place the marinated lamb shanks with all of the curry paste into the slow cooker and turn it onto the lowest setting.
5: Add all of the curry sauce ingredients to the slow cooker turning the lamb shanks so that they are well covered by everything. Cook until tender, but not falling off the bone.
6: Serve with all accompaniments with or without rice or noodles.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!