Lamb shank massaman recipe
- Cuisine: Thai
- Prep Time: 35 min(s)
- Cook Time: 3 hr(s) 30 min(s)
- Serves 4
This recipe for lamb shank massaman comes courtesy of Will Ricker who was featured as part of our Cooks and their Books series. Making your own curry paste will make the world of difference to this Thai curry, as will dry roasting and grinding your own spices.
Ingredients4 lamb shanks
2 cups ketjap manis
1 × 400 ml tin coconut milk
100 ml water
1 sweet potato, peeled, cut into 2 cm dice
2 tbsp vegetable oil
8–10 pearl onions, peeled
Mussaman curry paste
1 tbsp vegetable oil
1 small onion, finely diced
3 garlic cloves, peeled, roughly chopped
2 dried long red chillies, soaked, roughly chopped
5cm-piece galangal, peeled, roughly chopped
2 sticks lemongrass, roughly chopped
1 tsp salt
Dry spice mix
2 tsp coriander seeds
1 tsp cumin seeds
4 cardamom pods
1 tsp grated nutmeg
½ bay leaf
½cm-piece cassia bark
Vegetable oil, for deep-frying
1 lotus root, peeled, very finely sliced
Few garlic chives
Handful roasted peanuts, roughly chopped
PreparationMarinating time: 4 hours
To make the dry spice mix, heat a dry frying pan over a medium heat and fry the ingredients together until fragrant. Tip into a mortar and grind to a fine powder.
Marinate the lamb shanks in the ketjap manis for 4 hours, then drain well and pat dry.
When ready to make the curry, preheat the oven to 150°C.
Pour a quarter of the coconut milk into a large, heavy-based casserole. Bring to the boil and add the curry paste and dry spice mix. Simmer gently for about 5 minutes, until fragrant.
Add the rest of the coconut milk and bring to the boil. Add the lamb shanks to the casserole and stir in the water. Cover with a tight-fitting lid and cook in the oven for 3 hours.
Meanwhile, steam the sweet potato until tender, then set aside. Heat the oil in a wok and fry the onions for 5–10 minutes over a medium heat, tossing occasionally so they colour evenly.
When the curry is nearly cooked, add the sweet potato and onions to the casserole and return to the oven for 5 minutes to warm through.
To prepare the garnish, heat the oil in a small saucepan and deep-fry the lotus root slices until crisp and golden. Drain on kitchen paper.
Top the curry with the deep-fried lotus root, garlic chives and chopped peanuts and serve with steamed jasmine rice.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
If you enjoyed this Lamb shank massaman recipe then browse more Thai recipes, curry recipes, meat recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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