Ingredients
Scale
- 2 lamb shanks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 (14 oz) can full-fat coconut cream
- 2 cups beef or chicken broth
- Juice of 1 lime
Instructions
- In a Dutch oven, heat olive oil over medium heat and sear the lamb shanks until golden brown on all sides. Remove from pot.
- In the same pot, sauté onion, garlic, and ginger until translucent.
- Stir in ground coriander, cumin, cinnamon, salt, and pepper; cook for 1 minute until fragrant.
- Return lamb shanks to the pot; add coconut cream, broth, and sweet potato chunks. Stir gently to combine.
- Bring to a simmer; cover with a lid and reduce heat to low. Cook for about 2 hours or until lamb is fork-tender.
- Squeeze lime juice over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: Exotic
Nutrition
- Serving Size: Approximately 1 shank with sauce and sweet potatoes (400g)
- Calories: 570
- Sugar: 9g
- Sodium: 600mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg