Red Curry Lamb Shanks/ lamb shoulder (slow cooker)

Written By May E on Sunday, 19 December 2010 | 21:15

Ingredients:

2 tbsp vegetable oil
6 lamb shanks / lamb shoulder ( 2 kg )
4 large potatoes ( chopped coarsely )
3 fresh kaffir lime leaves ( shredded thinly )
1 large onion ( finely chopped )
2 tbsp red curry paste
1 canned coconut cream ( 400ml )
2 cups (500ml ) chicken stock or lamb stock
2 tbsp fish sauce
12 oz fine beans
1 cup fresh coriander leaves
2 tbsp lime juice

Cooking:

Heat half the oil, cook lamb until browned all over.
Place lamb in 4.5 litre slow cooker, add potatoes and lime leaves.
Heat remaining oil, cool onion until soft, add curry paste;
stirring until fragrant, add coconut cream, bring to the boil, stir in stock and fish sauce, pour over lamb, covered .
On low cook for 8 hours.
Add beans to cooker turn to high cook about 15 minutes, stire in coriander and lime juice; season to taste.
serve with rice.