Ingredients

Marinade

  • 1 standard can of organic coconut milk
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh coriander, chopped
  • 3 limes, juiced and skin chopped into pieces
  • 1 teaspoon sea salt
  • 1 tablespoon red curry paste
  • 2 garlic cloves, chopped finely
  • 1 tablespoon ginger, chopped
  • 1 teaspoon black pepper
  • 1 tablespoon soya sauce
  • 1 tablespoon fish sauce
  • 4 organic lamb shanks
  • 1 and half cups quinoa
  • 1 tablespoon fresh coriander

Preparation

This dish is best to prepare the day before, or even 2 days in advance. Great to put in a slow cooker, will be very juicy and tender.

  1. Make marinade by mixing all the ingredients and tip over the shanks to cover. Place in the fridge in a sealed container. Leave overnight or longer
  2. Preset the oven on 150oC
  3. Place shanks in a shallow baking tray and cover well with marinade. Reserve remaining marinade. Cover shanks with greaseproof paper and oil to keep the entire flavor in
  4. Bake for at least 3 hours or put into a slow cooker
  5. Check every hour and top up the marinade as necessary
  6. Cook quinoa for about 20 minutes before the lamb is ready
  7. Put quinoa into 3 cups of water and bring to the boil
  8. When the quinoa boils bring down to a simmer
  9. Cook until the water is absorbed, about 15-20 minutes. Stir occasionally
  10. To serve, place the lamb shanks on top of the quinoa and sprinkle with fresh coriander
  11. Serve with fresh steamed vegetables.

Serves 4