Good quality spice pastes are a store cupboard essential and brilliant for providing a quick fix of full-on flavour. Here I have used a massaman curry paste but you could use your favourite variety.
- 1 tablespoon vegetable oil
- 4 lamb shanks
- 2 onions, peeled and cut into thick wedges
- 2cm piece root ginger, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 3 tablespoons massaman curry paste
- 400g tin tomatoes
- 400ml tin coconut milk
- 1 tablespoon fish sauce
- 1large aubergine, topped and tailed and cut into 1cm thick semi-circles
- 3 tablespoons finely chopped fresh coriander
- Heat the oven to 150˚c, fan oven 130˚c, gas mark 2. Heat the oil in a large flameproof casserole and brown the lamb shanks over a high heat, turning them so they colour evenly. Remove and set aside. Turn the heat down and add the onions, ginger and garlic. Cook for 3-4 minutes, adding a little more oil if necessary. Stir in the curry paste and return the shanks to the casserole. Pour in the tomatoes, coconut milk, 250ml water and fish sauce. Bring to the boil then cover with a lid and cook in the oven for 2 hours.
- Add the aubergines, mix well then return to the oven and cook for a further 1 ½ hours. The lamb should be meltingly tender and falling off the bone. Stir in the coriander and serve with rice.