Description
Coconut Cream Lamb Shanks with Sweet Potatoes & Coriander is a sumptuous dish that promises a symphony of flavors and textures for any occasion. The tender lamb shanks are slow-cooked in rich coconut cream, complemented by sweet potatoes and aromatic coriander. This recipe not only delivers comfort but also showcases simplicity, making it ideal for family dinners or special gatherings. With every bite, you’ll experience the delightful fusion of spices and creamy goodness that will leave your guests asking for seconds.
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
- Heat olive oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides.
- Remove shanks and sauté onion, garlic, and ginger in the same pot until translucent.
- Add ground coriander, cumin, cinnamon, salt, and pepper; cook for an additional minute.
- Return lamb shanks to the pot along with sweet potato chunks, coconut cream, and broth. Stir to combine.
- Bring to a gentle simmer, cover with a lid, and reduce heat to low. Cook for about 2 hours or until lamb is tender.
- Finish with fresh lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 lamb shank with sauce and sweet potatoes (approximately 300g)
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg