Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the lamb marinade by blending 4 large shallots, 6 garlic cloves, 2 inches fresh ginger, 1 inch fresh galangal, 2 teaspoons ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 tablespoon palm sugar, 2 tablespoons tamarind paste, 1 teaspoon salt, 0.5 teaspoon black pepper, and 3 tablespoons vegetable oil into a smooth paste. Rub this paste evenly over 2 bone-in lamb shanks, add 1 bruised lemongrass stalk and 3 torn kaffir lime leaves, then refrigerate for at least 4 hours, preferably overnight.

2. 2

   Preheat your charcoal grill to a medium-low heat, ensuring coals are evenly distributed and no direct flames are present. Place the marinated lamb shanks on the grill rack and grill, turning occasionally, for approximately 2 to 2.5 hours, or until the lamb is fall-off-the-bone tender and has developed a nice charred crust.

3. 3

   While the lamb is grilling, prepare the chickpea peanut sauce by blending 1 cup roasted peanuts, 1 cup cooked chickpeas, 2 red chilies, 2 garlic cloves, 2 large shallots, 1 tablespoon tamarind paste, and 1 tablespoon palm sugar with a splash of water until relatively smooth.

4. 4

   Heat a saucepan over medium heat, add the blended sauce paste, 2 torn kaffir lime leaves, and stir-fry for 5 minutes until fragrant. Pour in 1 cup coconut milk and 0.5 cup water, bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld, adding 0.5 teaspoon salt to taste.

5. 5

   Cook the turmeric rice by combining 1.5 cups jasmine rice, 1.5 cups coconut milk, 1 teaspoon ground turmeric, 1 bruised lemongrass stalk, 2 torn kaffir lime leaves, and 0.5 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the liquid is absorbed and the rice is tender.

6. 6

   Let the cooked turmeric rice rest, covered, for 10 minutes before fluffing with a fork. Once the lamb shanks are tender, remove them from the grill. Serve the grilled lamb shanks immediately with generous portions of the chickpea peanut sauce and turmeric rice.