Thursday, March 25, 2010

Lamb & Carrot Curry

Last night I purchased 5 lamb shanks for $10. I thought it was a pretty good deal for lamb. Little did I know you are supposed to use lamb shanks in slow-cooked recipes because they are tough and fatty. However, I didn't do that. I grilled 2 shanks and they were not tough but instead delicious.

And what to do with the rest? Today I chopped two up into little pieces and made some quick and easy curry! I highly recommend this recipe. It is quick, easy, and you probably have most of the ingredients in your cupboard!

Lamb & Carrot Curry (serves 2 only, maybe 1 very hungry individual)
2 lamb shanks, trimmed and cut into small chunks
1 14oz can coconut milk
1/2 to 1 Tablespoon Thai red curry paste
1/3 cup chicken stock (for some reason they only had chicken broth so I used that)
handful of multicolored baby carrots (or two regular carrots coined)
dash Worcestershire sauce
dash soy sauce
1 T brown sugar
cooked rice for serving

1. Bring coconut milk and curry paste to a simmer in a large saucepan. Simmer 5 minutes.
2. Add all other ingredients except rice. Simmer for 10-15 minutes until carrots are tender and lamb is cooked through
3. Serve warm over rice. Curry will be slightly thickened.

1 comment:

Carrie said...

I really like that picture I took. I love how the colors mesh with the blanket and the blow and the curry.