Ingredients – Curried Lamb Shank
3 Tbsp Curry paste
2 cups Stock
1 can Coconut milk
2 Tbsp Seven Colours Grill Seasoning™
1 Star anise
1 Cinnamon stick
1 Onion, cut into wedges
1 large Potato, cut into chunks
3 Lamb shanks
Method – Curried Lamb Shank
Preheat the oven to 200˚C. In an ovenproof dish, add curry paste, stock, coconut milk, Seven Colours Grill Seasoning™, star anise and the cinnamon stick and mix well. Add the onion and potato, then the lamb shanks, turning the shanks to coat in the sauce. Cover with foil and bake for 2 hours or until the meat falls off the bone. Remove foil and bake for another 10 minutes.
Serves: Best served with #SCGS Fried Basmati Rice.
Ingredients – Fried Basmati Rice
1 Tbsp Olive oil
1 medium Onion, finely chopped
1 cup Mushrooms, sliced
½ cup Broccoli florets
1 Tbsp Seven Colours Grill Seasoning™
1 cup Basmati rice, cooked per packet instructions
Method – Fried Basmati Rice
Heat oil, then add onion, mushrooms and broccoli. Add Seven Colours Grill Seasoning™, then stir in the cooked Basmati rice. Mix well until everything is combined.