serves
1-2
prep
15 minutes
cook
55 minutes
difficulty
Easy
serves
1-2
people
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 1½ tbsp (30 ml) coconut oil
- ½ white onion, diced
- 1 large carrot, medium diced
- 1 Potato (Yukon or Russet), diced
- 3 tsp turmeric
- 3 tsp curry powder
- 1 tsp ginger powder
- 2 sprigs fresh thyme
- 1 cup coconut milk
- 1 tsp lime juice
- 1 tsp sambal
- 1 green onion, coarsely chopped
- 1 bunch coriander (cilantro), coarsely chopped
- salt & pepper to taste
- 1½ tbsp unsalted butter
- 2 cups (or serve with rice)
- 3 tsp olive oil
- 1 clove garlic, minced
- Small handful green beans (haricot vert)
- kosher salt and fresh cracked pepper, to taste
Instructions
- In a sauté pan, bring coconut oil to medium heat and sauté onion, potato and carrot for 15 mins.
- Add turmeric, ginger, curry powder, thyme, coconut milk, salt, lime, sambal and shredded lamb shank and simmer for 35 minutes, until carrots and potatoes are completely tender. Add ½ cup of water at a time as the sauce reduces.
- Add additional lime juice and sambal to taste, remove from heat and finish with green onion and cilantro.
- While the curry is simmering, heat butter in a sauté pan, add couscous and stir fry until crisp. Season with salt and pepper to taste. Set aside.
- Meanwhile, in a sauté pan, add olive oil and minced garlic, allow to cook for just 1-2 mins.
- Add beans and cook until desired tenderness, approximately 10-15mins. Serve alongside lamb curry and couscous.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
