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Massaman Curry
Braised-shank gravitas meets massaman warmth — a special-occasion crew dinner that the oven cooks while you run a beach setup
- Prep
- 30 min
- Cook
- 180 min
- Serves
- 8
Ingredients
- Lamb shanks — 8 (3.2 kg)
- Massaman paste: dried red chiles 20 g, shallots 100 g, garlic 30 g, galangal 25 g, lemongrass 50 g, coriander seed 8 g, cumin 5 g, cardamom 3 g, cinnamon 3 g, cloves 1 g, shrimp paste 10 g
- Coconut milk — 1.2 l
- Fish sauce — 50 ml
- Palm sugar — 50 g
- Tamarind paste — 40 g
- Waxy potatoes, halved — 900 g
- Onions, wedges — 300 g
- Roasted peanuts — 100 g
- Neutral oil — 50 ml
- Makrut lime leaves — 4
- Jasmine rice — 640 g
- Fine sea salt — 8 g
Method
- Toast whole spices; soak chiles 15 minutes; blitz all paste ingredients with 30 ml water until fine.
- Brown shanks hard in oil; set aside.
- Crack 200 ml coconut cream until split; fry paste 8 minutes until dark and fragrant.
- Add remaining coconut milk, fish sauce, palm sugar, tamarind, lime leaves; return shanks.
- Braise lidded at 150 °C fan for 2 hours; add potatoes, onions and half the peanuts; braise uncovered 45–60 minutes more until the meat waves off the bone.
- Skim, season; rest 15 minutes; remaining peanuts over.