Thai Food Made Easy | LAMB MASSAMAN
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LAMB MASSAMAN

 

 

 

LAMB MASSAMAN

Lamb Massaman

Serve: 2

Ingredients for curry paste:

5  bulb                                      Shallots – peeled

2 clove                                     Garlic

1                                                Dried roasted red chilli

6                                               Clove

1 teaspooon                            Lemongrass puree

1/2 teaspoon                          Ginger puree

1/2 teaspoon                          Ground Cinnamon

1/2 teaspoon                          Ground Nutmeg

1/2 teaspoon                          Ground Mace

1/2 teaspoon                          Ground Cumin

1/2 teaspoon                          Coriander seeds

1/2 teaspoon                          Shrimp paste (optional)

1/2 teaspoon                          Salt

1/4 teaspoon                          Ground White pepper

1 tablespoon                           Rapeseed oil

Ingredients to prepare the lamb shank:  

2                                                   Lamb shanks (small)

160 gram                                    Cooked new potato

1 teaspoon                                  Baking soda

1/2 teaspoon                             Salt

Ingredients for curry:

2 tablespoon                               Rapeseed oil

1 tablespoon                               Honey

1 teaspoon                                   Sugar

1 tablespoon                               Fish sauce

1/4 teaspoon                               Lemon juice

1 pinch                                         Salt

400 ml                                         Thai coconut milk

1 handful                                     Cashew nuts

3-4 leaf                                        Coriander leaves

 

 

 

 

Method

-Fill a large saucepan with water. Add the lamb shanks, salt and baking soda. Gently boil for 3 hours.

-Blend the shallots, garlic, dried roasted red chilli, clove, ginger puree, lemongrass puree, ground cinnamon, ground nutmeg, ground mace, ground cumin, coriander seeds, shrimp paste, salt, white pepper and oil in an electric blender until the ingredients turn into a smooth paste.

-Put the rapeseed oil in a medium saucepan. Gently fry the Massaman curry paste for approx 3-4 minutes.

-Add 200ml of Thai coconut milk and bring it to a boil. Season the curry base with the honey, sugar, fish sauce and rest of coconut milk bring it to a boil.

-In goes the lamb shanks and cashew nuts in the same saucepan, close the lid and gently boil for a further 20 minutes. Add the lemon juice, cooked new potatoes and boil for a further 2-3 minutes.

-Transfer Lamb Massaman curry into a serving bowl. Garnish with coriander leaves and serve with steamed Thai Jasmine Rice.

Tip:

– These two lamb shanks weigh 650 gram in total.

-I used cooked new potatoes from a can. Anything for an easy life!

-You can also use the broth (from the lamb shanks water) instead of oil to make the paste.

-Keep an eye on the saucepan while you are frying the curry paste as it is easy to burn.

-Apart from coriander, you can garnish this Massaman curry with fried shallot, cinnamon sticks, star anises or a pinch of paprika if you wanted to make it fancier.

-I always encourage everyone to use a high-grade Thai seasoning.