Lamb shank Massaman curry by Christoph Trocker
Lamb shank Massaman curry is a truly luxurious dish.
Cooked in a Massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match.
This is not an everyday curry, oven cooked dish requiring around 2 ½ hours cooking time.
Preparation time: 2 ½ hours
- 400 g lamb fore shank
- 40 g Massaman paste
- 100 ml Coconut milk
- 1 pc Cinnamon stick
- 100 g potatoes
- 20 g peanuts
- 1 tbl Fish sauce
- 400 ml Lamb stock or chicken stock
- 10 Palm sugar
- Lime juice
- Flour for frying
- 1 Potion boiled jasmine rice
- For decoration, coriander, fried onion and 1 Slice baguette garlic bread
- Place shanks and flour in a large snap-lock bag.
- Season with salt and pepper. Seal bag. Shake to coat.
- Heat half the oil in a large frying pan over medium-high heat.
- Cook shanks, in batches, for 4 to 5 minutes or until browned all over, adding extra oil if necessary.
- Transfer to bowl of slow cooker. Add potatoes to slow cooker.
- Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened.
- Add paste. Cook for 1 minute or until fragrant.
- Add lime juice, palm sugar, stock and fish sauce. Bring to the boil.
- Transfer mixture to slow cooker or pot and add cinnamon.
- Cover with lid and cook on low for 2 ½ hours or until lamb is very tender (turning shanks halfway through cooking)
- Add peanuts and coconut milk.
- Serve with rice and coriander and garlic bread