This curry is made using a Massaman Curry Paste. It's a Thai-style curry, not too spicy, and has a rich savory flavor. The paste is made from dried chilies, lemongrass, ginger, garlic, coriander seeds, cumin, salt, cardamom, cinnamon, and shrimp paste.
Absolutely makes for a super comforting meal, especially during this rainy winter season.
I used a store-bought paste, I definitely think I'll attempt making my own paste at some stage. It was a little salty, so I would not recommend adding any salt. You could also use water only instead of chicken stock.
You can also substitute the lamb shanks for lamb knuckles. The lengthy cooking time allows the meat to absorb the delicious flavors and become fall-off-the-bone soft.
You'll need:
Oven baking dish with a lid (or cover with foil)
Whisk
Measuring cups
Yields: 4 servings
Ingredients:
1kg Lamb shanks
75g Massaman Curry Paste
270ml Coconut Milk
335 (1 1/3 c) Chicken stock (or water)
1 medium onion
270g Potatoes
1 Cinnamon Stick
1 Star Anise
Topping:
Fresh chilies
Coriander leaves
Roasted Peanuts
Method:
Preheat your oven to 180°C or 160°C if your oven has a fan.
Add the curry paste, coconut milk, and warm chicken stock (or water) to your baking tray, and whisk to combine. Add the lamb shanks, potatoes, and onions. Add the cinnamon and the star anise.
Cover with the lid or foil and bake for 2 hours.
Turn the shanks over and bake for 30 minutes, uncovered.
Turn the shanks again and bake for a further 30 minutes. Return to the oven for the last 30 minutes, or until the meat pulls away from the bones and has browned.
The sauce will have reduced, taste and season as desired. It will thicken as it cools.
Serve with rice or samp and steamed vegetables. Top with finely sliced fresh chili and coriander leaves.
Enjoy!!
Ps. If you try this recipe, feel free to tag me in your photos on Instagram or Facebook. I love seeing your creations.
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