Curried Lamb Shank Stew




Lambshanks                     4 pieces
Paprika powder                1 1/2 Tbsp
Black peppercorn             1 tsp (crushed)
Onion                                  1 piece (cut into 8 wedges)
Carrots                               1 1/2 pieces (cut into 2 1/2 cm cubes)
Red capsicum                    1 piece (cut 2 1/2 cm square)
Green capsicum                1 piece (cut  2 1/2 cm square)
Curry powder                   3 tbsp
Tomato paste                   4 tbsp
Thyme                               1 tbsp
Rosemary                          1 tbsp
Wheat flour                        1/2 dl
Oil                                       3 tbsp
Water, just enough to cover the shanks.
Dark soya sauce                1/2 tsp
Salt                                      1 tsp

Marinate the shanks with paprika powder, sear the lamb shanks on a grill or a hot skillet until it is slightly brown on all side.
Heat pot with oil, fry all the vegetables for 5 mins, strain back the oil into the pot and set aside vegetables.
Mix tomato paste, curry powder and black pepper, fry in low heat for 2 mins then add flour and cook throughly.
Add in lamb shanks, herbs and water, bring to boil and simmer for 1 hour and 45 mins or until the lamb shanks are tender.
Add in cooked vegetables again and cook for another 5 to 8 mins, add dark soya sauce and salt to taste.

NOTE: When I had a  restaurant in Malaysia, I used to serve this stew with mashed potato and bread. This dish also goes well with plain rice.


Categories: Malaysian Cookbook and Recipes.

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