curried lamb shanks with roast potatoes and red cabbage

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Curried lamb shanks with roast potatoes and red cabbage

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Food writer Lara Luck’s curried lamb shanks make a wonderful alternative to a classic roast, especially when served with golden roasties and red cabbage.

Ingredients

4 lamb shanks (about 400g each)

2 tbsp green seasoning (see tips, below)

2½ tbsp Caribbean curry powder

1 tbsp ground turmeric

1 tbsp dark soy sauce

2 tsp ground nutmeg

2 tbsp vegetable oil

1 tbsp caster sugar

1 large onion, finely sliced

4 cloves

4 allspice berries

2 bay leaves

25g bunch thyme, plus a few extra leaves to garnish

1 scotch bonnet chilli

400ml coconut milk

100ml vegetable oil

1.3kg maris piper potatoes, peeled and quartered

1 tbsp mixed spice

1 tbsp dried thyme

1 tbsp vegetable oil

1 red cabbage, finely sliced

1 large red onion, finely sliced

4 cloves

4 juniper berries

1 tsp ground ginger

1 tsp ground nutmeg

Directions

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Ingredients

Curried lamb shanks with roast potatoes and red cabbage

Ingredients

Directions

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