Lamb Shank Tamarind Curry
By OcadoLife
Published on 31 March 2022
Combining sweet and sour tamarind with melt-in-the-mouth lamb, this Lamb Shank Tamarind Curry from Burmese supper club hosts Emily and Amy Chung (aka The Rangoon Sisters) benefits from being made a day or so in advance, to really help the flavours mature. The medium-hot curry, called seik thar hin, works brilliantly served alongside The Rangoon Sisters’ Quick Cauliflower and Cucumber Pickle and Crispy Shallot Rice.Time and servings
2 hrs 15 minsTotal time
4Servings
15 minsPrep time
2 hrsCooking time
Ingredients
- 4 tbsp of vegetable oil
- 4 onions, finely chopped
- 6 garlic cloves
- 50 g of ginger, roughly chopped
- 30 g of coriander, leaves picked and stalks roughly chopped
- 4 lamb shanks
- 2 tsp of ground turmeric
- 1 tsp of hot chilli powder
- 1 tbsp of brown sugar
- 4 tsp of tamarind paste
- 1 tin of chopped tomatoes
- 1 tsp of salt
Method
Step 1
Heat the oil in a large, lidded casserole dish and fry the onions over a low-medium heat for 10 mins or until soft and golden, stirring occasionally.Step 2
Meanwhile, combine the garlic, ginger and coriander stalks with a pestle and mortar and pound to a paste (or use a mini food processor). Stir the paste into the onions and cook for 1 min, until fragrant.Step 3
Add the lamb shanks and allow to colour, before adding the turmeric, chilli powder, salt, sugar, tamarind, chopped tomatoes and 400ml water (you want to just cover the shanks, so add a little more if needed). Give it a good stir and bring to a simmer, then turn the heat to low. Cover and cook for 2 hrs or until the lamb is tender and falling off the bone, stirring occasionally.Step 4
To thicken the gravy, remove the lamb to a plate, then increase the heat; simmer with the lid off until slightly reduced. Season to taste.Step 5
Serve the lamb with the gravy and a scattering of the chopped coriander leaves. The curry will keep well in the fridge, covered, for up to 4 days.