Date-Braised Lamb, Coconut Milk Foam and Curry Popcorn | RICARDO

Ingredients

• 3 1/2 lb (1.5 kg) lamb shanks (about 5), trimmed
• 3 tablespoons (45 ml) olive oil
• 1 fennel bulb, stems removed and chopped
• 3 shallots, finely chopped
• 1 1/4 cups (310 ml) dates (such as Medjool), pitted and finely chopped
• 1 1/2 cups (375 ml) white wine
• 1 1/2 cups (375 ml) white or chicken stock
• Salt and pepper
• 6 cups (1.5 litres) peeled and sliced carrots
• 2 tablespoons (30 ml) honey
• 1 teaspoon (5 ml) cumin seeds, grounded
• 1 cup (250 ml) coconut milk
• 1/2 cup (125 ml) 35% cream
• 1 silver nitrous oxide cartridge (called gas chargers)
• 1-2 cups (500 ml) capacity siphon, cold
• 1/4 teaspoon (1 ml) curry powder
• 1/4 teaspoon (1 ml) paprika
• 1 cup (250 ml) plain popcorn, hot
• 1 bulb fennel, stalks removed, halved and sliced
• 3 tablespoons (45 ml) butter
• 2 tablespoons (30 ml) of Pastis