Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 cup of full-fat coconut milk, 4 tablespoons of fish sauce, a 2-inch piece of sliced galangal, 2 thinly sliced lemongrass stalks, 4 minced garlic cloves, 2 sliced large shallots, 3 tablespoons of grated palm sugar, 1 teaspoon of turmeric powder, and 1 teaspoon of white pepper in a large bowl, then add 1 kilogram of lamb shanks, ensuring they are thoroughly coated, and marinate for at least 4 hours or overnight in the refrigerator.

2. 2

   Prepare a charcoal grill for indirect heat, arranging the coals on one side and leaving the other side empty for grilling.

3. 3

   Place the marinated lamb shanks on the indirect heat side of the grill, close the lid, and cook for approximately 1.5 to 2 hours, turning every 30 minutes, until the internal temperature reaches 60 degrees Celsius.

4. 4

   While the lamb shanks are grilling, combine 4 tablespoons of tamarind paste, 2 tablespoons of grated palm sugar, 1 tablespoon of fish sauce, and 1/4 cup of water in a small saucepan, bring the mixture to a simmer over medium heat, stirring until the sugar dissolves and the glaze slightly thickens, then remove from heat.

5. 5

   After the initial grilling, move the lamb shanks directly over the hot coals for 15 minutes, brushing generously with the prepared tamarind glaze every 5 minutes until caramelized and sticky.

6. 6

   Return the glazed lamb shanks to the indirect heat, close the grill lid, and continue cooking for another 30-45 minutes, or until the internal temperature reaches 70-75 degrees Celsius for desired doneness, brushing with any remaining glaze during the last 15 minutes.

7. 7

   Remove the charcoal-grilled lamb shanks from the heat, tent loosely with foil, and let them rest for 15 minutes before serving, garnished with 1/4 cup of chopped fresh cilantro and 2 tablespoons of chopped roasted peanuts, and 2 sliced red chilies, if desired.