-
1
To make the curry paste: Put the ingredients in a blender.
-
2
Blend until the consistency of a fine paste, scraping down the sides of the bowl as necessary.
-
3
Rub all but 1/4 cup of the curry paste onto the lamb shanks.
-
4
Cover both the lamb shanks and the curry paste and refrigerate overnight.
-
5
Heat half the oil in a large skillet over high heat.
-
6
Season the lamb with salt and pepper and add to the pan.
-
7
Sear until nicely browned, then turn and sear the other side.
-
8
Remove from the heat and set aside.
-
9
Put the lemongrass, galangal, chiles, lime leaves, and 1/4 cup of the cilantro leaves in a piece of cheesecloth.
-
10
Wrap and secure the sachet with kitchen string.
-
11
Heat the remaining 1 1/2 tablespoons oil in a large deep pot or Dutch oven, which can later be covered, over medium heat.
-
12
Add the onion and cook until softened, about 5 minutes.
-
13
Add the reserved curry paste and cook, stirring occasionally, until fragrant, about 3 minutes.
-
14
Add the lamb shanks, stock, 1 cup of the coconut milk, and the sachet.
-
15
Bring to a boil and then lower the heat and simmer, partially covered, until the meat is falling off the bone, at least 1 hour and probably longer.
-
16
Remove the meat to another platter, cover, and refrigerate until serving time.
-
17
Remove the sachet and chill the sauce, covered, in the refrigerator.
-
18
When it has chilled, remove the fat with a spoon.
-
19
Meanwhile, fill a large bowl with water and ice and set aside.
-
20
Bring a small pot of water to a boil and add the remaining cilantro leaves (reserving the sprigs for garnish).
-
21
As soon as the water returns to a boil, drain the leaves and transfer to the ice water, reserving the cooking liquid.
-
22
When cold, drain again, and put the leaves in a blender with 2 tablespoons of the reserved liquid.
-
23
Puree until smooth and set aside.
-
24
Fill a large bowl with water and ice and set aside.
-
25
Bring a large pot of water to a boil.
-
26
Add the carrots, turnips, scallions, peas, and beans and cook just until tender, about 3 minutes.
-
27
Immediately transfer to the ice water, drain, and set aside.
-
28
Bring the skimmed sauce back to a steady simmer in a large saucepan.
-
29
Add the meat and eggplant and cook until the meat is reheated and the eggplant tender, about 15 minutes.
-
30
Stir in the cilantro puree and remaining 1/2 cup coconut milk.
-
31
Melt the butter in a skillet over medium heat.
-
32
Add the carrots, turnips, scallions, peas, and beans, season to taste with salt, and saute to reheat.
-
33
Put the lamb in the center of the serving plates.
-
34
Spoon the eggplant and green curry sauce and the sauteed vegetables around the lamb, garnish with cilantro sprigs, and serve.
