• 2 lamb shank (clean from membrane)
  •  400 ml thick coconut milk
  • Thin coconut milk 300 ml
  • 5 pieces of cloves
  • 2 sdm garam masala
  • 1 sdm ready made curry powder
  • Cardamom 5 pieces
  • Ginger 4 cm and crushed
  • Lemongrass is crushed
  • 1 tomato cut into 6 parts
  • 4 cm galangal crushed
  • Cinnamon 3 pieces
  • 5 sheets of bay leaves
  • 5 pieces of lime leaves
  • Pepper powder ½ tablespoon
  • Give salt to taste
  • Give enough sugar
  • And oil for sauteing

Ground spices

  • 6 cloves of garlic
  • 6 red onions
  • Turmeric 4 cm
  • 10 large red chilies
  • 10 pieces of cayenne pepper
  • Coriander ¼ teaspoon
  • And 1/3 tablespoon cumin


Methods * clean the lamb shank from its membrane, then set aside, meanwhile, heat the oil for sauteing, and seared the lamb on each side until browned, set aside. Use the same oil sautéed the spices until it smells good, add bay leaves and oranges, lemongrass, cloves, cardamom, ginger and cinnamon, saute until it smells good and ripe . Return the Lamb shank,  then stir until blended with the spices, then add the thin coconut milk and stir again. add the tomato slices into it, cook the lamb shank curry sauce until it boils, stirring constantly so that the coconut milk doesn't break. then add  the thick coconut milk into it, add enough pepper, salt and sugar, stir and cook until everything is evenly mixed, until the meat becomes tender,  And wait until the sauce boils, and after the meat is tender, and the sauce has thickened, immediately remove the curry, and ready to serve. You can enjoy this special lamb shank with the addition of warm white rice.