One pan, a handful of store ingredients and fall off the bone lamb? Yes please? This is a recipe I’ll keep going back to. Simple, tasty and filling, I loved it. Paired with a nice beer to wash it down, a perfect Sunday dinner.
You can get the recipe over at https://www.recipetineats.com/lamb-shanks-in-massaman-curry/
Another fantastic Chris Baber cookalong, this time a delicious Thai style curry. Mine was perhaps over reduced but was a delicious, quick and speedy curry.
Ingredients: 2 pork steaks (sliced), 1 onion (sliced), 2 garlic cloves, 1 inch ginger, 1 red chilli (all blitzed in a mini chopper), large handful of green beans (cut in half), 1tsp turmeric, 1 tbs fish sauce, one chicken stock cube and 100ml hot water, 1/2 tin coconut milk, handful coriander, 1 lime, packet of microwave rice to go with.
Method: Heat a splash of oil in a non stick wok. Fry the onion, garlic, ginger and chilli for two minutes. Add the pork and fry until lightly golden. Add the green beans and turmeric, fry for 1 minute, add the fish sauce and coconut milk. Bring to the boil, cover loosely and cook for 5 minutes until the beans are cooked. Stir in the herbs and the juice of half a lime. Season to taste. Top with more chilli and coriander.
Dave’s Recipes 