Fiji style one pot Lamb Shank Palau recipe with Jasmine Rice
Recipe Information
Fiji Style Lamb Shank Palau
Cultural Context
Fiji Style Lamb Shank Palau is a cherished dish in Fijian cuisine, reflecting the island's rich culinary heritage influenced by Indian and Polynesian flavors. Traditionally served during festive occasions, it showcases the use of local ingredients like lamb and coconut milk, creating a hearty and aromatic meal. Today, variations can be found across the Pacific islands, as the dish has been embraced and adapted by many cultures, celebrating its unique blend of spices and flavors.
lamb shanks
🥗Healthier: chicken thighs
💰Cheaper: beef shanks
Chicken thighs are lower in fat and cost less than lamb.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories while still providing creaminess.
Welcome to the channel and introduce the recipe for lamb shank palau using jasmine rice.
State the quantity of lamb shanks (2.5 kgs) and that they have been washed.
Mention using 3 cups of jasmine rice, washed, and that any rice can be used.
Heat oil in a large pan over medium heat.
Add whole spices (bay leaves, cardamom pods, cloves, cinnamon sticks, fennel seeds, cumin seeds, mustard seeds) to the heated oil and let them flavor it.
Add diced onions and curry leaves to the pan, frying until the onions are browned, about 5-7 minutes, stirring occasionally.
Add crushed garlic, ginger, and chili paste to the pan and cook for about 3 minutes until fragrant.
Add diced tomatoes to the pan and cook until they are nicely cooked off, about 5 minutes.
Add homemade palau masala (3 tablespoons) to the pan and mix well with the meat.
Cover the pan and let it cook on medium heat, allowing the meat to release its water.
After about 25 minutes, check the mixture; if the water has dried off and it's frying, add water from the mortar and pestle used for the ginger garlic and chili paste to deglaze the pan.
Add about 1 liter of hot water to the pan and crank up the heat to medium-high, covering it to cook the lamb shanks until tender, approximately 1 hour.
If the water dries out before the meat is cooked, add more water as needed.
Cooking Techniques
Equipment Needed
Spice Level:
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