Coconut Cream Lamb Shanks with Sweet Potatoes & Coriander
Indulge in a comforting culinary experience with Coconut Cream Lamb Shanks with Sweet Potatoes & Coriander. This dish features succulent lamb shanks slow-cooked to perfection in a rich and creamy coconut sauce, complemented by the natural sweetness of tender sweet potatoes. Infused with aromatic spices, including fresh ginger and coriander, each bite is a delightful fusion of flavors that will transport you to a tropical paradise. Perfect for family dinners or special occasions, this easy-to-follow recipe guarantees satisfaction and warmth.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 2 lamb shanks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 (14 oz) can full-fat coconut cream
- 2 cups beef or chicken broth
- Juice of 1 lime
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper; sear until browned on all sides (about 3-4 minutes per side). Remove and set aside.
- In the same pot, add onion and garlic; sauté until translucent (about 5 minutes). Stir in ginger, coriander, cumin, and cinnamon; cook for another minute.
- Return lamb shanks to the pot; add sweet potato chunks. Pour in coconut cream and broth, then add lime juice.
- Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until lamb is tender and easily pulls apart.
- Serve over sweet potatoes with sauce drizzled on top.
Nutrition
- Serving Size: 1 lamb shank (approximately 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg