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Travel on a culinary journey around the world with Kuoni, and experience the tastes, textures and fragrances of some of
our favourite destinations.
We collaborated with a selection of top food bloggers from around the world to bring you these 10 recipes, representing a wide variety of countries, cultures and cuisines:
Page. 04
Luqaimat Dubai from Urvashi Roe
Page. 08
Banana TartletsMauritius from Ruth Clemens
Page. 14
Kebabs & SalsaMaldives from Mabintu Mustapha
Page. 16
Nasi GorengMalaysia from Jo Brigdale
Page. 20
PolpetteItaly from Dominic Franks
Page. 24
Summer RollsVietnam from Charlotte Smith
Page. 28
Lamb & Potato CurryIndia from Dan Toombs
Page. 32
EnchiladasMexico from Jacqueline Meldrum
Page. 36
Chicken CurrySri Lanka from Latoyah Egerton
Page. 42
Lamb Shank CurryThailand from Elly McCausland
LuqaimatA Recipe From Dubai
Urvashi Roethebotanicalbaker.
wordpress.com
I visited Dubai in the height of summer as I was looking for sun and relaxation by the pool and
great food. It was Ramadan so there was a calm and peaceful atmosphere in Dubai. Everything seemed to be subdued and the normal hub bub of the local markets during the day wasn’t the bustle I expected. At sunset however the city came alive. People dressed in the finest clothes were out to shop, meet friends and break their daily fasts with Iftar feasts. These are what I loved most and in particular the dessert platters of Emirati sweets. One little sweet I discovered was Luqaimat – dumplings made with flour, yoghurt and milk which are then deep fried and coated in sugar syrup. They are often flavoured with saffron for an additional air of decadence.
They are actually very simple to re-create at home and I experimented with cardamom and rose which I saw at the Spice Souk on the Al Sabkha Road in Deira.
MethodIngredients
Sieve the flours and salt into a large mixing bowl and then stir in the cardamom and salt.
Add the plain yoghurt to the milk and mix well before adding this to the dry mixture.
Whisk lightly until you have a lump free batter and set aside for 30-40 minutes in a warm place to prove.
When you are ready to fry the dumplings, heat the oil in a large wok over a low to medium flame. You need to fill your wok at least half way to deep fry rather than shallow fry.
At the same time put the caster sugar and water into a pan over a low heat. This needs about 10 minutes of gentle simmering to become a glossy syrup. The oil and syrup should be ready at the same time. Turn the heat off for the syrup and stir in the rosewater. Leave it on the cooker so it stays warm from the residual heat.
Now the oil is ready, carefully drop teaspoonfuls of the dumpling mixture into the wok and fry for a few minutes until they are golden brown all over. You will need to gently turn them while frying.
As soon as they have browned, drain them briefly on some kitchen paper, toss them into the rose syrup and then place them on a platter to cool.
Repeat until all the batter is used up.
Garnish the dumplings with the chopped pistachios and serve warm on a bed of rose petals.
For the dumplings
200g plain flour
7g dried yeast
½ tsp salt
½ tsp cardamom powder
15g cornflour
50g plain yoghurt at room
temperature
200ml warm milk
Vegetable oil for frying
For the syrup and decoration
200g caster sugar
110ml water
2 tsp rosewater
Handful pistachios – chopped
Rose petals
Kuoni Recipes — Dubai 6.
Banana TartletsA Recipe From Mauritius
Ruth Clemensthepinkwhisk.co.uk
When I think of Mauritius I think of blue skies, sunshine and lush green
surroundings, plenty of fresh fruit and fun delicious food. I haven’t ever been, but it’s on my bucket list of places to travel to. Baking is not something you’d instantly think of in connection to Mauritius but banana tarts are a regular treat there, and there’s no wonder why – they pack a huge taste of sunshine! Simple to make but hugely effective, these banana tarts will transport you to memories of the tropical.
MethodIngredients
Pre heat oven to 180c for a fan oven or gas mark six.
Begin by making the pastry. Rub the cold diced butter into the plain flour using your fingertips or in a food processor until the mixture resembles fine breadcrumbs. Stir through the sugar.
Make a well in the centre and add the water a couple of tablespoons at a time until the pastry comes together. Knead lightly until smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.
Mash the bananas and place in a pan with the caster sugar and vanilla bean paste/seeds. Heat gently until the banana softens and darkens in colour. Remove from the heat, transfer to a clean bowl and allow to cool.
Grease 6 tartlet tins well and preheat the oven. Roll out the pastry on a lightly floured surface to prevent it from sticking. Cut out 6 large circles and use to line the base of each tartlet tin. Divide the filling between the 6 tartlet tins.
Cut the remaining rolled out pastry into thin strips and use to create the lattice top of each tartlet, cutting away an excess neatly.
Brush each with a little milk and bake in the oven for 15-18 minutes until golden brown.
Serve.
Makes 6 Banana Tartlets
Pastry
225g plain flour
25g caster sugar
100g butter, cold diced
4-6 tsp cold water
Filling
4 ripe bananas
2 tsp caster sugar
½ tsp of vanilla bean paste or the seeds scraped from half a pod
A little milk to glaze
Kuoni Recipes — Mauritius 10.
Fish, Coconut & Pineapple Kebabs with a Lime Mango Salsa A Recipe From the Maldives
Mabintu Mustapha
recipesfromapantry.com
I dream of being in the Maldives. In my mind I picture a gorgeous spread laid out by the
beach, with me eating delicious local food and drinking cool coconut water and cocktails. Back at home in the UK, how do I cook something that will express this dream? I figure that these coconut encrusted pineapple and fish kebabs served alongside a helping of mango salsa capture the flavours of the Maldives. Fresh and crunchy, sweet and light with a hint of spice - The Maldives in my kitchen.
MethodIngredients
Soak the skewers for 30 mins before use.
Heat up the barbeque or grill.
Mix together the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
Thread the fish and pineapple chunks alternatively on to the skewers.
Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks on the fish and pineapple chunks.
Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together, adding more lime juice if you desire.
Serve the kebabs with a side of mango salsa and lime wedges.
Fish, coconut and pineapple kebabs.
8 wooden skewers
400g skinless fish chunks
150g pineapple chunks
150ml coconut milk
1/2 tsp ginger powder
1/4 tsp chilli flakes
1 clove garlic, minced
1/2 tsp lime juiceSalt
4 tbsp desiccated coconut
2 tsp vegetable oil
Lime mango salsa
2 mangos peeled and cut into chunks
3 tsp finely chopped red onion
1 tsp finely chopped mild chilli
2-3 tbsp lime juice
Salt
Kuoni Recipes — Maldives 14.
Nasi Goreng A Recipe From Malaysia
Jo Brigdalejoskitchen.co.uk
Nasi Goreng (fried rice) is a dish popular all over South East Asia. There is not a definitive
recipe for it. This is my version based on research as to what is commonly used in Malaysia. It is a great way of using up leftovers (meat and/or vegetables) and is great as a post night out breakfast served with a fried egg and some chilli sauce. You can make it as plain or as spicy as you like and adjust everything else to taste too. I love the flavour of soy sauce and the mixture of the both really works. The Sambal is really hot so do not use too much the first time you use it.
MethodIngredients
In a wok or large frying pan, fry the spring onions, garlic and chilli in the vegetable oil until softened.
Add in the rice, then add in the cooked chicken and stir fry for a couple of minutes until cooked through.
Next, add in the soy sauce, the ketjap manis and the sambal and stir well to ensure the rice and the meat is evenly coated.
Finish by adding the coriander, garnish with chilli slices, eat and enjoy!
1 tsp of vegetable oil
5-6 spring onions, trimmed and sliced finely
2 large garlic cloves, peeled and sliced finely
1 red chilli, de-seeded if preferred and finely chopped
250g cooked and cooled egg fried rice
300g cooked skinless and boneless shredded chicken
3 tsp of soy sauce
2 tsp of ketjap manis
1 tsp of sambal (chilli bean paste)
Small bunch of coriander, chopped finely
Kuoni Recipes — Malaysia 18.
Polpette A Recipe From Italy
Dominic Franksbelleaukitchen.com
T he popular dish that is Italian meatballs with tomato sauce is in fact not very Italian
at all. It’s an American interpretation of polpette that has evolved from the traditional recipe over the decades to become the wonderful dish we now all know and love. Polpette is usually made from 2 types of meat - ground beef and ground veal (minced beef and minced veal) – and never served with tomato sauce but probably served as an appetiser or as a dish between starter and main course. I’ve combined the old and the new by creating a classic Italian thick and rich tomato sauce, and I’ve also used steak mince and Lincolnshire sausage meat to give the recipe some local spice.
It may all seem slightly fiddly but it’s a great dish to make with the kids and you can have the whole dish prepped and made in just over two hours.
MethodIngredients
To start with, we’re going to caramelise the onions for both the tomato sauce and the meatballs so use all three onions and all the cloves of garlic at the same time.
Add them to a large hot pan with olive oil and a little butter and gently sauté them for about 20 mins on a medium heat, with a pinch or two of sugar and some chopped fresh herbs. Keep your eye on them, they want a little golden colour but you don’t want them to stick. Once they’re done, spoon out about a third and set aside, then to make the tomato sauce, add the tinned tomatoes, wine and stock to the remaining onions, turn the heat to its very lowest and let them plop away gently for at least an hour and a half, if not longer.
To make the meatballs, place the bread in a large bowl, add the milk, and stir until it’s all absorbed. Next, add the rest of the ingredients and the cooked onions you set aside earlier, and get your hands stuck in to bring it all together, ensuring it’s well mixed.
Prepare a baking tray with foil, then pour some oil onto your hands and form little meatballs from the meat mixture, you want them the size of a large marble.
Lay them out evenly on the baking tray and then bake in the oven on 180C for 20 mins or until golden and gorgeous.
Add them to the sauce before serving either as they are or with some pasta or rice.
Eat and of course, enjoy.
For the tomato sauce,
minimum of two hours and can be made in advance
2 medium onions, finely chopped
2 cloves of garlic, crushed
Butter and olive oil
2 x 400g tins of chopped tomatoes
Half a tin of half white wine mixed with half a tin of stock or water
Rosemary, thyme and oregano
For the polpette,
makes 35 small meatballs
1 medium onion, finely chopped
1 clove of garlic, crushed oregano
2 large, good quality sausages
Roughly 250g - 450g minced steak
Half a loaf of basic white bread, crusts removed and roughly torn
50ml milk
Olive oil
Kuoni Recipes — Italy 22.
Summer Rolls & Mekong Carmel Por CurryA Recipe From Vietnam
Charlotte Smith paleopolly.com
Vietnamese food for me evokes the senses with fresh, aromatic scents. Vietnamese
food is often light, and even better, rather healthy, packed full of natural, unprocessed ingredients. Pho - a Vietnamese broth with noodles, veg and meat, is one of the most common dishes you will find in Vietnam. Today I want to champion some alternative, equally delicious Vietnamese staples which are simple to make, and really transport you the centre of a Vietnamese street market.
Kuoni Recipes — Vietnam 26.
MethodIngredients
Fragrant Summer Rolls
Slice the vegetables finely; I used a julienne peeler.
Peel the prawns, marinate in chilli and ginger sauce for 15 minutes.
Slice in half, vertically.
Rinse the kelp noodles.
When you are ready to assemble, rinse the rice paper under water, then add the prawns, vegetables, and fresh coriander.
Fold the top and bottom of the rice paper; now take the sides and roll. The rice paper will then fuse together. Add another sheet if you feel it is not sturdy enough.
When ready to serve, slice in half and garnish with coriander.
Serve with sweet chilli dipping sauce.
To make 8 Wraps, Gluten Free, Veggie alternative.
Box of rice spring rolls sheets
250g king prawns, cooked
150g of fresh kelp noodles
2 carrots
1 red pepper
1 green pepper
1 green chilli
1 bunch of fresh coriander
Chilli and garlic sauce (You can buy this in your local Vietnamese store/ Make yourself.)
Fragrant summer rolls for me are quintessentially Vietnamese. Whilst travelling from Ho Chi Minh City to Halong Bay back in 2007, I lived off these “salads in delicate edible containers”, available in restaurants, markets, and from street vendors.
Packed into these delicate beauties are fresh, crunchy vegetables, soft kelp noodles, and juicy marinated king prawns. They are great because they are healthy whilst being fun to eat and prepare.
I served these at a dinner party recently and they went down a storm. Perfect for all the family. Feel free to switch out the prawns for chicken, duck, pork, or simply with vegetables for your non meat-eating guests. Kids love them too.
MethodIngredients
Mekong Carmel Pork Curry
Stir together the garlic and chilli sauce, 2 tablespoons of honey and 1 tablespoon of rice vinegar.
Marinade the pork in the sauce.
In a pan, fry the garlic and onion in coconut oil until caramelised.
Once caramelised add to the pork marinade and leave for 1 hour.
Dice the aubergine and peppers, and set aside.
Add the pork to an oven-proof pan and brown at a medium heat.
Now add the pork to an oven at 170 degrees for 1 hour.
Add the aubergine, and cook for a further 30 minutes.
Around 5 minutes before ready to serve, add the peppers, and stir.
Remove the pan from the heat. Add the curry to serving bowls. Garnish with fresh coriander and chopped spring onions.
To make enough for 6.
Serve with Rice or Noodles.
Gluten free.
405g of boneless pork ribs,
diced and trimmed
6 cloves of garlic
1 white onion, diced
1 aubergine, diced
1 red pepper, 1 green pepper, sliced
Rice vinegar
100g honey/ raw cane sugar
2 tsp of garlic and chili sauce
Spring onion, diced
Coriander, diced
1 tsp of coconut oil
This recipe combines 4 of the fundamental taste elements in Vietnamese cooking. Spicy (metal), sour (wood), salty (water) and sweet (earth). The pork in this recipe is marinated and then slow cooked to give depth of flavour. The pork is tender and melts in the mouth – no dry, tough textures here. The use of aubergines to absorb flavours offers a different dimension. You will find this dish both filling and warming.
Lamb & Potato CurryA Recipe From Northern India
Dan Toombsgreatcurryrecipes.net
If you like comfort food, you can’t go wrong with this easy lamb and potato curry. The meat is so
tender it falls off the bone. The sauce is delicious scooped up with fresh naans or French bread.
The recipe was sent to me a couple of months after I started writing my curry blog. A Twitter friend emailed me about 20 of his family recipes that he enjoyed growing up in northern India. Now my family makes them, savouring every mouthful. This is one of our favourites, especially on cold nights in by the fire.
For such a simple curry, there is so much going on here. You’ve got the complementary textures of the lamb and potatoes that are popular in many different cuisines. Then there’s the sweet and sour flavours of the limes and slowly cooked onion and tomato sauce, the pungent kick of the chillies and of course the obligatory and pleasantly bitter coriander. This is all brought to perfection with a healthy sprinkling of flaky sea salt.
To make this lamb and potato curry, you will need to start by cooking a smooth onion and tomato sauce which is stirred into the rest of the curry. This slowly cooked sauce doesn’t have a lot of flavour on its own yet adds so much to this dish.
Kuoni Recipes — India 30.
Ingredients
Serves 4 – 6
For the sauce
100ml vegetable oil
3 Spanish onions, finely chopped
1 tablespoon, garlic and ginger paste*
2 large tomatoes, diced
1 tbsp garam masala
½ tsp turmeric
1 tsp – red chilli powder
4 cardamom pods
1 3cm cinnamon stick
1 bay leaf
1 tbsp tomato paste
Salt to taste
For the curry
½ leg of lamb – Ask your butcher to cut the leg through the bone into four pieces, then cut the rest of the meat into bite sized pieces
2 potatoes – peeled and cut into bite sized pieces
3 tablespoons vegetable oil
½ onion – finely chopped
2 bay leaves
1 tablespoon garlic and ginger paste*
1 tablespoon garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
300ml (approx..) lamb stock, chicken stock or water
200ml onion and tomato sauce
2 green chillies
3 tablespoons fresh chopped coriander leaves
Juice of two limes
Flaky sea salt and freshly ground pepper to taste
* To make garlic and ginger paste, take equal amounts of peeled garlic and ginger and blend with just enough water to form a paste.
Method
Start by making the onion and tomato sauce.
Heat the oil in a saucepan over medium high heat.
When the oil begins to bubble, throw in the cinnamon stick, bay leaf and cardamom pods and allow to sizzle for about 30 seconds.
Toss in the chopped onions and fry until soft, translucent and lightly browned.
Now add the garlic and ginger paste, the diced tomatoes, tomato paste, garam masala, turmeric and chilli powder.
Stir it all up to combine and add about 200ml water.
Reduce the heat slightly and simmer for 30 to 40 minutes. You may need to top up with a little water if the sauce becomes too dry.
When ready, the onions and tomatoes will have broken down into a smooth sauce. You could blend this if you would like the sauce to be even smoother.
Note: You will have more sauce than required for this recipe. Add it all if you like.
To make the curry, heat the oil in a large wok or saucepan.
When the oil is hot, add the lamb and brown for about five minutes.
Add the onion and potato pieces and stir it all up to coat with the oil.
Spoon in the garlic and ginger paste, tomato paste, chillies, garam masala, chilli powder and the turmeric.
Now cover with just enough stock or water to cover and simmer until the potatoes are soft and the meat very tender. Don’t rush this!
When ready to serve, stir in the onion and tomato sauce and check for seasoning.
Add salt and pepper to taste, squeeze the lime juice over the top and garnish with the fresh coriander.
Wholemeal Butternut Squash, Spinach & Black Bean Enchiladas A Recipe From Mexico
Jacqueline Meldrum
tinnedtomatoes.com
I love Mexican food; the colours, the flavours and the textures. It’s just so vibrant. For
these vegetarian enchiladas I used soft wholemeal flour tortillas and homemade enchilada sauce. You could use jarred sauce, but this sauce is so quick to whip up and it tastes so good, you should make it yourself. The sauce is mildly spiced, but if you love chilli then go wild!
MethodIngredients
Preheat oven to 425f/220c/200c fan/gas mark 7.
Whizz all the sauce ingredients in a blender until smooth and set aside.
Toss the butternut squash in the oil and spread out evenly in a roasting pan. Season with pepper and roast for 20-25 minutes until soft and starting to brown at the edges.
Rinse the spinach in a colander, then wilt by pouring a kettle of boiling water over the spinach. Pour cold water over to cool, then squeeze out as much liquid as you can.
In a large bowl mix together the butternut squash, black beans, sweetcorn, spinach and coriander.
Rub a little oil over the bottom of one or more ovenproof dishes, depending on the size.
Fill each wrap with some filling, tuck in the sides and roll up firmly. Place fold side down in your dish. Do this until all the wraps are filled and rolled and snug together.
Pour sauce across the wraps and then top with grated cheese.
Bake for 25-30 minutes until the cheese has melted.
Top with slices of avocado, sour cream, some fresh coriander and serve with rice.
Enjoy!
6 wholemeal flour tortillas
Sauce
400g chopped tomatoes
3 tbsp tomato puree
2 cloves garlic
2 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
Salt and pepper
Filling
1 tbsp rapeseed oil and a little for oiling ovenproof dish
1 butternut squash, sliced and cut into chunks
400g black beans
340g sweetcorn
200g fresh spinach
A handful fresh coriander
Topping
100g mature cheddar
1 avocado, sliced
Fresh coriander
Kuoni Recipes — Mexico 34.
Spicy Turkey Tortilla Samosas & Chicken CurryA Recipe From Sri Lanka
Latoyah Egerton
latoyah.co.uk
Sri Lankan food is heavily influenced by its close proximity to India and is said to be one
of the most complex cuisines on offer. Sri Lanka is nestled in the southeast of southern India, just a stone’s throw from the Maldives, and they really know how to make good food full of spice and flavour. I created a full 3 course meal and even if I do say so myself, it was truly delicious. For a starter, Spicy Turkey Tortilla Samosas, Chicken Curry and Egg Fried Cashew Rice for the main course.
Samosas are incredibly popular in Sri Lanka and to add my own twist I am using a flour tortilla as the wrap, making it quick and easy to prepare at home, but with full-on flavour.
Heat a pan and fry off the onions until they are cooked.
Add the ginger, green chillies and garlic and continue to cook on a low heat.
Then add coriander, cumin seeds, turmeric powder and stir well.
Add the turkey, garam masala, red chili powder, salt and vinegar and heat until the turkey is cooked.
Peel, cook and mash the potato and add the lemon juice and pepper to taste. When the turkey mixture is ready mix the potatoes in to form your samosa filling.
Cut each round tortilla into two semi circles and use the flour paste and apply along each outside edge. The paste is a great glue and stops any leaking when frying.
Shape each semi-circle into a cone by pressing the cut edges together, using the paste to seal.
Place the filling in the cone and then seal the edges to form a triangle and repeat until all samosas are made, making sure all edges are sealed.
Deep fry until crisp and golden, serve with tasty mango chutney.
Kuoni Recipes — Sri Lanka 38.
MethodIngredients
6 large flour tortillas
500g lean turkey mince
2 large boiled potatoes
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp chopped garlic
2 tsp chopped ginger
2 green chillies
1 chopped onion
Handfull of frozen peas
2 tsp red chili powder
2 tsp lemon juice
1/2 tspn turmeric powder
2 tspn garam masala
2 tbsp vinegar
Salt to taste
Oil to deep frying
2 tbsp flour + 2 tbsp waterto make a paste
Spicy Turkey Tortilla Samosas
Kuoni Recipes — Sri Lanka 40.
MethodIngredientsUsing a large wok add the cashew nuts and lightly toast without using any oil. Put to one side ready for the rice.
Add the curry powder, garam masala, cinnamon, ginger and chilli powder and cook for 2–3 minutes to release the aroma of the spices.
Put some oil in the wok and mix with the spices and then add the chopped chicken. Keep moving around the wok to coat the chicken in the spices until the chicken is cooked.
While that is cooking boil some water for the rice. Add a teaspoon of tumeric to the water and add the rice. Cook the rice as per the packet instructions and add the toasted cashew nuts and peas without stirring.
Take the wok off the heat and add in the coconut milk and the fromage frais, mix together well. The curry may look very watery but you just need to let it simmer down on a low heat for about 10-15 mins. If it is still too runny, add a small amount of cornflour to thicken it.
Trim and finely chop the spring onions and garlic and add to the curry. Make sure that you taste the curry to confirm if it is spicy enough for you and to test if any seasoning is needed.
Once the rice is cooked, whisk 3 eggs together in a bowl. In a separate frying pan or wok add the egg and leave until it starts to cook. Use a whisk or fork to start to separate the eggs. Add the rice a small amount at a time and mix it in with the egg mixture.
When ready, serve with the delicious curry and chop some fresh coriander for the top.
2 tbsp medium curry powder
2 tsp garam masala
1 tsp ground cinnamon
¼ tsp ground ginger
4 skinless chicken breasts, diced
Vegetable oil
400ml tin of coconut milk
200ml water
2 tbsp fromage frais
1 bunch of spring onions
1 garlic clove
Small handful of fresh coriander
Salt and freshly ground black pepper
100g plain cashew nuts
300g basmati rice
100g frozen peas
3 eggs
1tsp tumeric
Chicken Curry & Egg Fried Cashew Rice
Lamb Shank CurryA Recipe From Thailand
EllyMcCausland
nutmegsseven.co.uk
Have you ever wondered why making Thai curry in your own kitchen never produces
results as delicious as in Thai restaurants or Thailand itself? You know what I’m talking about: that luscious, sweet coconut creaminess, a delectably moreish base for all those other zesty south east Asian flavours: lemongrass, ginger, chillies, lime leaves. It’s hard to get the balance right when cooking at home, but this recipe cracks it. The key is full-fat coconut milk, more sugar than you might imagine and a good long time for the sauce to develop. I use ready-made red curry paste from a good Thai brand to make things a little easier preparation-wise, but add lots of fresh lemongrass, shallots, garlic and lime leaves to liven it up.
Succulent lamb shanks are braised in a sweet coconut red curry sauce for hours until the meat collapses meltingly under the pressure of a fork, bathed in the heady fragrant sauce. It’s served alongside a sweet-salty-sour-spicy salad based on the classic Thai som tam, or green papaya salad, made with shredded kohlrabi, carrots and mange tout, although you could use any crunchy vegetable (green papaya is quite hard to come by in this country). The combination of the thick, rich, sweet sauce and vibrant, zingy salad is gorgeous; make sure you serve lots of steamed rice alongside, as you’ll need every grain to soak up the flavour.
Pre-heat the oven to 150C. In a large ovenproof casserole, brown the lamb shanks on all sides in half the oil. Remove the lamb, turn the heat down and add the rest of the oil. Sauté the shallots over a medium heat until golden and softening. Add the garlic, lemongrass and lime leaves and sauté for another couple of minutes. Add the turmeric and curry paste, and cook for another couple of minutes until all is fragrant.
Add the stock and the coconut milk, and cook for another minute. Return the lamb shanks to the pan, trying to cover them as much as possible in the sauce (it doesn’t matter if some bits stick out, as you’ll turn them during cooking). Put on the lid and place in the oven for 3 hours, turning the lamb every hour or so to ensure it braises evenly.
After 3 hours, remove the dish from the oven. Place the shanks on a platter to rest. Put the casserole on the hob and simmer the sauce over a medium heat to reduce and thicken slightly – about 15 minutes. After this time, taste the sauce and add a splash of fish sauce if you want it a little saltier, then add the sugar, tasting as you go to ensure you get the right balance of salty and sweet – this is very much a matter of personal preference. Finish by adding the lime juice, and taste again to check the seasoning.
Serve the lamb shanks with the sauce poured over, garnished with lime wedges and a sprinkling of coriander or Thai basil leaves.
Kuoni Recipes — Thailand 44.
MethodIngredients
Slow-cooked lamb shanks in Thai red sweet coconut curry. Serves 4
4 lamb shanks
3-4 tbsp rapeseed or other flavourless oil
12 small or 6 large shallots, sliced 8 garlic cloves, sliced
2 lemongrass stalks, finely chopped
6 fresh Kaffir lime leaves, shredded
2 tsp ground turmeric
4 tbsp red curry paste (I use Mae Ploy brand)
400ml chicken stock
400ml full-fat coconut milk
4-8 tsp palm sugar or brown
sugar (taste as you go)
Fish sauce, to taste
Juice of a lime
Chopped coriander or Thai basil, to serve
Lime wedges, to serve
Lamb Shank Curry
First, make the dressing by mixing all the ingredients together. Taste and adjust: you might want it a little sweeter, saltier or spicier.
Using a sharp knife or a food processor attachment, finely shred the vegetables.
Put in a large bowl with the herbs, then add the dressing and mix well.
Toast the peanuts in a dry frying pan, then roughly chop and scatter over the salad just before serving.
Kuoni Recipes — Thailand 46.
MethodIngredients
Thai-style crunchy vegetable salad with toasted peanuts. Serves 4
2 medium kohlrabi
2 large carrots
150g mange tout
50g peanuts
1 small bunch of coriander
1 small bunch of Thai basilor mint
Dressing:
2 garlic cloves, crushed
20g ginger, grated
Juice of 2-3 limes
2-3 red chillies, finely chopped
2 tbsp soy sauce
3 tbsp brown sugar
3 tbsp fish sauce
Thai-style Crunchy Vegetable Salad With Toasted Peanuts
