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Lamb Shank Braised with Green Curry and Vegetables


Lamb Shank Braised with Green Curry and Vegetables Recipe

Ingredients:
  • 2 lemongrass stalks, trimmed and chopped
  • 1 teaspoon cumin seeds,toasted
  • 1 cup fresh cilantro stems
  • 1 tablespoon chopped fresh galangal
  • 2 garlic cloves, chopped
  • 2 fresh green finger chiles, seeded and minced
  • 2 fresh green Thai chiles, seeded and minced
  • 1 teaspoon belacan, or dried shrimp
  • 2 shallots, chopped
  • 2 lime leaves, chopped
  • ¼ cup nam pla (Thai fish sauce)
  • 2 tablespoons sugar
  • 4 lamb shanks
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 lemongrass stalk, trimmed, smashed, and cut into 2-inch pieces
  • One 1-inch piece fresh galangal, sliced
  • 2 fresh green Thai chiles
  • 2 kaffir lime leaves
  • 1¼ cups fresh cilantro leaves, plus sprigs for garnish
  • 1 onion, sliced
  • 2 cups chicken stock, preferably homemade or canned low-sodium broth
  • 1½ cups coconut milk
  • 12 baby carrots, peeled
  • 12 baby turnips, peeled
  • 4 scallions, trimmed and julienned
  • ½ cup fresh peas
  • ½ cup fresh fava beans
  • 2 Thai eggplants, trimmed and cut into chunks
  • 1 tablespoon unsalted butter
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1004kcal (50%)
Total Fat 48g (74%)
Saturated Fat 25g (124%)
Cholesterol 226mg (75%)
Total Carbohydrate 62g
Dietary Fiber 18g
Sugars 26g
Protein 86g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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