@khanhong: This full slapped hard. I was hungover yesterday and only wanted to half cook. So this lamb shank massaman curry was the answer. Not much time was actually spent on the tools most of if was set and forget which is exactly what I needed This will comfortably feed 4-6 if you add a couple of rotis. 4-5 lamb shanks Salt 1 large brown onion finely chopped 2 long green curry’s split in half 2 cinnamon sticks 3 star anise 1/4 - 1/3 cup of a good quality massaman curry paste. (Go and ask your Asian supermarket) 1 can coconut cream 2 stock pots in beef for 1l beef stock 2 lime leaves 700g baby potatoes 3tbsp fish sauce 2 tsp brown sugar Juice of 1 makrut lime or a common lime works. Salt your lamb shanks and seal them off well in a large heavy pot. 3-4 minutes each side. Remove and set aside. Add the onions to the pan on medium and stir well until softened for 3 minutes. Add the chilli’s and spices and cook stirring for 1-2 minutes. Add curry paste and cook for 3-4minutes until fragrant. Add coconut cream, stock and the lamb shanks back in, scrape any bits that have caught off the pan. Add more water to just cover shanks and a few lime leaves. Turn the heat to low, cover and walk away for 90mins. In goes your potatoes and cook covered for 45mins. Uncover the curry and cook until the sauce is the consistency that you want (I usually keep it bubbling on medium for another 15-20 mins.) The lamb should be super tender. Season w fish sauce, sugar and lime juice. Serve with coriander, mint, cashews. On top of rice. Enjoy ❤️❤️ Also frozen roti is great. #massamancurry

Khanh Ong

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Region: AU

Sunday 26 May 2024 23:00:34 GMT