1 brown onion, sliced
1 red capsicum, seeds and membrane discarded, sliced
1 green capsicum, seeds and membrane discarded, sliced
1 yellow capsicum, seeds and membrane discarded, sliced
4 tomatoes, chopped
1 red bird’s eye chili, seeded and thinly sliced
¼ cup olive oil
6 lamb shanks
40 g (¼ cup) plain flour
1 tablespoon crushed garlic
1 tablespoon tomato paste
1 teaspoon ground turmeric
2 teaspoons ground cumin
3 teaspoons curry powder
1 teaspoon ground coriander
375 ml (1½ cups) chicken stock
2 limes, juiced
1 tablespoon salt
2 teaspoons freshly ground black pepper
250 ml (1 cup) coconut cream
1 cup shredded coconut
¼ bunch coriander, washed and chopped
2 tablespoons chopped thyme
Coriander sprigs and lime wedges, to serve
½ Lebanese cucumber, grated
250 g Greek-style yoghurt
3 teaspoons lemon juice
¼ teaspoon ground cumin
¼ teaspoon salt
Preheat the oven to 180°C. Place the onion, capsicum, tomatoes and chilli into a large 4 litre-capacity roasting pan and set aside.
Heat the oil in a large frying pan over medium-high heat. Dust the shanks in flour, then cook until browned all over. Place the shanks on top of the vegetables in the roasting pan.
In a large jug, combine the garlic, tomato paste, turmeric, cumin, curry powder, ground coriander, stock, lime juice, salt and pepper. Mix together and pour over the lamb shanks. Bake in the oven for 1 1/2 hours.
Combine the coconut cream, shredded coconut, chopped coriander and thyme in a bowl. Add to the lamb shanks and stir. Bake for another hour or until the meat is falling off the bone.
To make the cucumber yoghurt, grate the cucumber into a bowl. Add the yoghurt, lemon juice, cumin and combine. Cover and refrigerate until needed.
Serve the Spicy Caribbean Lamb Shanks topped with a dollop of the cucumber yoghurt garnished with coriander sprigs.
This is an edited recipe extract from Classics with a Twist developed by Jamaica Blue alongside Food & Nutrition Australia.