Description
Lamb Shanks Massaman Curry is a rich and hearty Thai-inspired dish featuring tender lamb slow-cooked in creamy coconut milk and fragrant massaman curry paste with potatoes, carrots, and a blend of tangy and savory seasonings. This comforting curry is perfect for a cozy dinner that combines deep flavors and melt-in-your-mouth meat.
Ingredients
Scale
Meat
- 2 lamb shanks
Vegetables
- 1 onion, chopped
- 2 potatoes, diced
- 1 carrot, sliced
Liquids and Pastes
- 2 tablespoons massaman curry paste
- 1 can coconut milk (400ml)
- 2 cups beef or chicken stock
Seasonings
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- Salt to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare the pot and brown the lamb shanks: Heat oil in a large pot over medium heat. Add the lamb shanks and brown them on all sides to seal in the juices and develop flavor. This should take about 8-10 minutes. Then remove the shanks and set aside.
- Sauté the onion: In the same pot, add the chopped onion and cook until translucent, about 3-5 minutes. This builds the aromatic base for the curry.
- Cook the curry paste: Stir in the massaman curry paste and cook for 1 minute to release its fragrant oils and deepen the flavor.
- Add liquids and return lamb: Pour in the coconut milk and beef or chicken stock, stirring well to combine. Return the browned lamb shanks to the pot.
- Add vegetables and seasonings: Add the diced potatoes, sliced carrot, fish sauce, brown sugar, and tamarind paste. Stir gently to distribute the ingredients evenly.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- Adjust seasoning and garnish: Taste the curry and season with salt as needed. Garnish with fresh cilantro before serving to add a burst of freshness.
Notes
- For richer flavor, brown the lamb shanks thoroughly before simmering.
- If you prefer a thicker curry sauce, you can remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Serve with steamed jasmine rice or crusty bread to soak up the delicious sauce.
- Massaman curry paste can vary in spice level – adjust the amount to your heat preference.
