Kleftiko-style lamb shanks
Make these Greek-style lamb shanks for a one-pot dinner that's sure to please – and without too much washing-up. Lemon, herbs and feta mean it's full of flavour
Peanut butter chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 30 mins marinating and resting
- Easy
- Serves 4
Skip to ingredients
- 1 large chickenjointed, or 1.5kg bone-in chicken pieces
- 6 garlic cloves2 finely chopped, 4 left whole
- 3 lemongrassstalks, bashed and roughly chopped
- thumb-sized piece of gingerpeeled and finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 2 limesjuiced
- 2 red chillies1 roughly chopped and 1 sliced to serve (optional)
- 1 small onionroughly chopped
- 2 tbsp vegetable oil
- 100g smooth peanut butter
- 4 tbsp kecap manisor 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar
- 400g can coconut milk
To serve
- a few spring onionschopped
- small handful of corianderchopped
- small handful of roasted peanutsroughly chopped (optional)
Nutrition: Per serving
- kcal517
- fat39g
- saturates16g
- carbs7g
- sugars4g
- fibre2g
- protein34g
- salt0.35g
Method
step 1
Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
step 2
Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
