Directions:
- Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
- Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
- Add the tomatoes, coconut milk and stock stirring to combine.
- Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
- Serve garnished with fresh coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.31 Kcal (453 kJ) | ||
| Calories from fat | 61.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 10% | |
|---|---|---|---|
| Sodium | 335.63mg | 14% | |
| Potassium | 368.18mg | 8% | |
| Total Carbs | 8.82g | 3% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.1mg | 0% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.43 Kcal (224 kJ) | ||
| Calories from fat | 30.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 10% | |
|---|---|---|---|
| Sodium | 165.57mg | 14% | |
| Potassium | 181.62mg | 8% | |
| Total Carbs | 4.35g | 3% | |
| Sugars | 2.67g | 22% | |
| Dietary Fiber | 1.1g | 9% | |
| Protein | 1.53g | 6% | |
| Vitamin C | 6.1mg | 20% | |
| Calcium | 11.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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