Cooked - Malaysian Lamb Shank Curry

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Malaysian Lamb Shank Curry

1.0

3 brown onions (or 6-8 red schallots)

15 small dried red chillies, seeds removed and soaked in hot water until soft

2 stalks lemongrass, white part only, sliced

4 garlic cloves

2 tsp grated ginger

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground fennel seed

1 tsp ground turmeric

1 tsp ground white pepper

1 tsp belacan

5 candlenuts

½ cup neutrally flavoured oil

1.75kg lamb shanks (about 6 shanks), (Alternatively, you could use 1.5kg lamb chops, or 1kg boneless lamb leg, cubed)

400ml coconut cream

400ml water or White Chicken Stock

6 cloves

2 sticks of cinnamon

1 star anise

1 tsp caster sugar

1 tsp salt

3 kaffir lime leaves

A handful of curry leaves, picked

Make the curry paste by processing all the paste ingredients together to a fine paste. If you have time, I recommend doubling or tripling the recipe and freezing the paste in portions for later use.
Heat the oil in a large casserole dish and fry the paste for 5-10 minutes until it is colored and fragrant, stirring frequently so that it doesn’t stick to the bottom.
Add the lamb shanks to the paste and oil and lightly brown on all sides. Add all the remaining ingredients to the pot, bring to the boil and simmer covered for about 1.5 hours, stirring occasionally. Remove the lid and simmer for a further 1 to 1.5 hours until the meat is very tender, pulls away easily from the bone, and the liquid has reduced to a thick gravy.
Cover the curry and allow it to cool on the stove. Refrigerate overnight if possible. Reheat and adjust seasoning before serving. Serve with white rice and sliced cucumbers.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇲🇾Malaysian

Occasions🍲Comfort Food🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 3h

Created 112 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...