• 1 large Carrot medium diced
  • 1 Potato (Yukon or Russet) diced 1⁄2 white onion diced
  • 2tbsp of Coconut oil
  • 1 cup of Coconut Milk
  • 1tsp of lime juice
  • 1tbsp of Curry Powder
  • 1tbsp of Turmeric
  • 1 tsp of Ginger Powder
  • 2 sprigs of Fresh Thyme
  • 1tsp Sambal
  • 1 Green onion & Cilantro bunch coarsely chopped
  • Salt & Pepper to taste
  • 2 cups of Leftover Couscous
  • 2tbsp of unsalted butter
  • 1⁄4 cup or a small bunch of Haricot Vert 1 clove of garlic minced
  • 1 tbsp of olive oil
  • Kosher salt & Pepper to taste
  • Kosher salt and fresh cracked pepper


  1. In a saute pan bring to medium heat coconut oil and saute, onions, potatoes, and carrots for 15 mins.
  2. Add dry seasonings, thyme and coconut milk, salt, lime, sambal, and shredded lamb shank simmer for 35mins, until carrots and potatoes are completely tender.
  3. Note: Add 1⁄2 a cup of water at a time as the sauce reduces.
  4. Add additional lime juice and sambal to taste, remove from heat and finish with green
  5. onion and cilantro.
  6. While the curry is simmering, heat butter in a saute pan, add couscous and stir fry until
  7. crispy season with salt & pepper to taste.
  8. In a saute pan add olive oil and minced garlic, allow to cook for just 1-2 mins.
  9. Add haricot vert and cook until desired tenderness approx. 10-15mins. Serve alongside Lamb Curry w/ rice.