Lamb Hung Lay Recipe
Braised lamb shank, Northern Thai red curry, peanuts, potatoes, ginger, scallion, shallots served with cucumber salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lamb
In a large pot, heat a little oil over medium heat. Add the lamb shanks and sear them on all sides until browned. Remove from the pot and set aside.
- 2
Make the Curry Base
In the same pot, add the sliced shallots and ginger. Sauté until the shallots are translucent. Stir in the Northern Thai red curry paste and cook for another 2 minutes.
- 3
Combine Ingredients
Return the seared lamb shanks to the pot. Pour in the coconut milk and add the cubed potatoes. Bring to a boil, then reduce heat, cover, and let simmer for about 1.5 to 2 hours or until the lamb is tender.
- 4
Add Peanuts and Scallions
In the last 30 minutes of cooking, add the peanuts and chopped scallions to the pot. Season with salt to taste.
- 5
Prepare Cucumber Salad
While the lamb is cooking, slice the cucumber and toss it with lime juice, salt, and a bit of chopped scallions if desired.
- 6
Serve
Once the lamb is tender, serve the dish hot with a side of cucumber salad.
