Lamb Shank Curry

Cooking time: 02:30

• Combine ½ tablespoon of garlic and ½ tablespoon of ginger with ½ teaspoon of salt in a mortar, grind into a paste, and add a splash of water to bind everything together.
• Mix in ground turmeric and coat the lamb shanks with the paste. Cover and refrigerate for at least 4 hours, preferably overnight.
• Heat 1 ½ tablespoons of coconut oil in a Dutch oven over high heat and brown the lamb shanks until they are light brown all around. Add curry powder, black pepper, chili powder, and enough water to just cover the shanks.
• Cover and simmer for 35 to 40 minutes over low to medium heat. Pierce with a fork and reserve the cooking liquid.
• Heat the remaining 2 tablespoons of coconut oil in a large, heavy pot over medium heat. Add cumin, fennel, cardamom, cinnamon, and cloves. After 30 seconds, add the onion and a pinch of salt and sauté for 6 to 8 minutes. Add the remaining ginger and garlic and sauté for an additional 3 minutes, adding a splash of water if necessary.
• Add half of the curry leaves, pandan leaf, and lemongrass. Stir in the tomato and continue to cook until everything has turned into a thick, jam-like mixture, and the oil rises to the surface.
• Add about 200 milliliters of the lamb cooking liquid and simmer for 15 minutes. If a thinner sauce is desired, add more liquid.
• Return the lamb shanks to the pot, along with 250 milliliters of the reserved liquid and the coconut milk. Simmer for an additional 10 minutes over low heat. Adjust the seasoning.
• For a simple garnish, sauté the ginger along with the curry leaves in some oil and sprinkle over the curry before serving. The shallots soaked in rice vinegar or lime juice also complement the dish well.