This curry is just as nice with other cuts of lamb, like shoulder chops or stew meat. We recommend the Mauritian Masalé, but it’s also great with a classic Madras curry or, for a kicked-up version, Jamaican curry.
Preheat oven to 350°F. Heat an ovenproof pot on medium. Add coconut oil, onions and meat, then cook until golden.
Grind spices and add to the pot with garlic and ginger. Cook for 1 minute and add coconut milk. Salt.
Cover and cook until steam escapes from under the lid. Place on the center rack of the oven and cook for 1 hour, then place carrots around the shanks and cook 30 minutes more. Let stand 30 minutes before serving.
A variation of the Bison and Turnip Curry from The Spice Trekkers Cook at Home