Thai massaman curry with braised lamb shanks, – a mild, flavourful and aromatic dish with a gentle warmth.
Massaman curry is warm and spiced, but by no means hot. It tastes authentic, and it gets a lovely body from both the coconut milk and everything in the pot.
I always serve rice with my massaman, even though it contains both potato and sweet potato, but do as you prefer. If you are not serving rice, I would recommend adding a few extra potatoes.
Lamb in massaman curry is a wonderful slow-cooked dish, and the many hours in the pot add plenty of flavour to the sauce.
The sauce should be lightly creamy but definitely not thick. If you would like it thicker, it can be thickened with a little cornflour, – but I never do.
Lamb in massaman curry
This recipe is inspired by a dish we once had in Thailand. Thoroughly authentic, and packed with flavour.
It was served to us exactly as in this recipe, with potatoes, sweet potato and rice.
The sauce was lightly creamy but on the thin side, and I think that suits the dish perfectly.
The body and the creamy feel come from both the coconut milk and the starch from the potatoes.
Massaman curry with braised lamb shanks
Ingredients
- 4 lamb shanks
- 2 large onions, sliced into strips
- 4 cloves garlic, thinly sliced
- 4 tbsp massaman curry paste
- 1 l beef stock
- 1 tin coconut milk 400 ml
- 400 g potatoes, diced
- 400 g sweet potato, diced
- 5-6 kaffir lime leaves
- 1 tbsp soft light brown sugar
- 2 tsp fish sauce
- 1 lime, juice of
- Salt and pepper
- Oil
To serve
- Jasmine rice
- Chopped peanuts
- Chopped parsley or coriander
Method
- Heat a large pot and brown the shanks well on all sides in a generous glug of oil. Season with salt and freshly ground pepper. Lift out the shanks and set them aside.
- Add the onions and garlic, and fry until the onions are soft and translucent.
- Add the curry paste and heat it through for a couple of minutes.
- Add the stock and lime leaves, and return the shanks to the pot.Simmer the shanks for about 3 hours, – with the lid on.Check on the shanks as they cook, and if needed lift the lid slightly for the last half hour.
- Preheat the oven to 120°C (conventional oven) when the 3 hours are nearly up.
- Carefully lift out the shanks and place them in an ovenproof dish with the bones pointing up.
- Cook the shanks in the oven for about 30 minutes.
- Meanwhile, boil the stock briskly over a fairly high heat to reduce it, for about 10 minutes.
- Then turn the heat down to low-medium and add the coconut milk, potatoes and sweet potato. Let it simmer gently for about 20 minutes, or until the potatoes are tender.Meanwhile, take the lamb shanks out of the oven once they have had their 30 minutes.
- Season the sauce to taste with lime juice, brown sugar, fish sauce, salt and pepper.
- Serve with jasmine rice, chopped peanuts and some chopped fresh herbs, if you like.
Nutrition
Premium
Hej
Denne ret skal prøves, den ser super lækker ud.
I opskriften står der kokosmælk, men oppe i ingredienserne står der ikke kokosmælk. Hvor meget skal der i?
Hej Louise
Ej for søren, ret vigtig detalje:)
Det er 1 dåse kokosmælk der skal i:)
Warm wishes, Dianna