If you like fiery dishes, add more ground red pepper. You can make this a day ahead and allow it to mellow in the refrigerator. To reheat, skim the fat from the top, then place over medium-low heat until thoroughly heated. Serve with Raita and Mango and Mint Chutney. Offer guests bowls of peanuts, shredded coconut, raisins plumped in water or brandy, and chopped pineapple to add at will.
Cooking Light SEPTEMBER 2003
Preheat oven to 350º.
Lightly score a diamond pattern into both sides of the lamb. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Combine the salt, coriander, cumin, and pepper; rub over lamb. Add half of lamb shanks to pan, and cook 8 minutes or until browned, turning occasionally. Remove lamb from pan. Repeat procedure with remaining oil and lamb shanks; remove from pan.
Reduce heat to medium. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stirring frequently. Add garlic, lemongrass, and Homemade Curry Powder; cook for 1 minute, stirring constantly. Return the lamb shanks to pan. Add 1/2 cup cilantro leaves, broth, cilantro stems, rind, and juice; bring to a boil.
Cover and bake at 350º for 1 1/2 hours or until lamb shanks are tender. Skim fat from surface of cooking liquid with a spoon. Stir in 1/2 cup cilantro leaves. Remove lamb from pan, and cool slightly. Remove meat from bones, and discard bones. Return meat to pan.
Go to full version of