Try this excellent curry – you won’t be sorry!
Fry one onion, chopped, in 2 Tablespoons of oil until browned. Add 2 lamb shanks and brown them as well. De-glaze the pan with 1 cup of New England Hard Cider.
In to a pressure cooker, put:
1 can of coconut milk
2 Tablespoons of gluten free thai red curry paste
1 stalk of lemon grass, the white part at the root end only, chopped
2 Tablespoons of fresh ginger, chopped
Add the lamb shank mixture to the coconut milk mixture. Close the pressure cooker and bring up the pressure. Pressure cook for 10 minutes, then let the pressure drop on its own. Lamb shanks take a long time to cook. This pressure-cooking step will give the lamb a head start, ensuring that eventually the lamb gets nice and tender.
Carefully transfer the hot lamb shanks in their curry sauce in to a casserole that has a lid. To this mixture, add
1 Cornish Game Hen
1 mango, peeled seeded and cut in to chunks (an under-ripe mango is perfect for this purpose.)
Braise the dish, covered, in a 350 degree oven for 2 hours, until the lamb is tender. Skim off any fat that has accumulated. Season with salt if needed.
Serve with Jasmine rice topped with plenty of fresh chopped cilantro, and fresh ground sea salt.
Note: If you don’t have a pressure cooker, you can cook everything except the game hen and mango for 1-1 1/2 hours and then add the game hen and mango and bake for an additional hour and a half.