Lamb shank curry

Method

1. For the paste, heat a small, heavy-based frying pan over medium–low heat, add the coriander seeds and dry-fry, shaking the pan, for 3 minutes or until fragrant. Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle.
2. Wrap the trasi in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped trasi then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap. Transfer to a food processor with the ground coriander seeds and remaining paste ingredients and process until a smooth paste forms, adding a little water if necessary.
3. In a wok or frying pan over medium–high heat, cook the lamb shanks in the oil, in batches, turning often, for 5 minutes or until browned all over. Transfer to a bowl.
4. Remove all but 2 tablespoons of the oil from the wok, add the paste and cook, stirring often, for 3 minutes or until fragrant. Return the meat to the wok and add the remaining ingredients, except the coconut milk. Add 1.5 litres water or enough to just cover the shanks. Bring to a simmer, reduce the heat to low and cook for 1 1⁄2 hours or until the meat is tender. Add the coconut milk, bring back to a simmer and cook for 10 minutes or until the meat is very tender.
5. Serve garnished with the sliced chilli and basil leaves, with the chilli sambal passed separately.