Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of peanut oil in a large wok over high heat until shimmering.

2. 2

   Add 1 cup of thinly sliced shallots and 4 minced cloves of garlic to the hot wok, stir-frying for 1 minute until fragrant.

3. 3

   Incorporate 2 inches of grated fresh ginger, 1 teaspoon of ground turmeric, and 0.5 teaspoon of chili powder into the wok, cooking for 30 seconds more.

4. 4

   Add 2 pounds of pre-cooked lamb shank pieces to the wok, tossing to coat them with the aromatic spices and searing for 2-3 minutes.

5. 5

   Introduce 1 red bell pepper sliced into strips and 1 yellow onion cut into wedges to the wok, stir-frying for 3 minutes until vegetables are slightly tender-crisp.

6. 6

   Pour in 0.25 cup of tamarind paste mixed with 0.25 cup of warm water, 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar, tossing to glaze the lamb and vegetables for 2-3 minutes until the sauce thickens slightly.

7. 7

   Garnish the Burmese Lamb Shank Wok-Toss with 0.25 cup of chopped fresh cilantro and 1 tablespoon of toasted sesame seeds before serving.