Slow-cooked Lamb Massaman Curry
This slow-cooked lamb massaman curry is the kind of dish that brings everyone running to the dinner table. The lamb becomes incredibly tender as it gently cooks in a rich, creamy coconut sauce infused with aromatic Thai spices. It is hearty, comforting and full of flavour, making it ideal for cosy nights in or a weekend family feast.
With minimal prep and a hands-off cooking process, this recipe is a no-fuss way to serve something truly impressive. It is the perfect marriage of spice, sweetness and melt-in-your-mouth meat, all in one delicious bowl.
INGREDIENTS
2kg lamb shanks (6 to 7 small pieces)
1 bottle Marion’s Kitchen Massaman Curry Paste
600ml coconut milk
2 cups chicken stock
2 onions, cut into wedges
500g small potatoes, halved
2 star anise
2 cinnamon sticks
Red chilli, finely sliced, to serve
Coriander leaves, to serve
Steamed jasmine rice, to serve
METHOD
Preheat the oven to 180°C (350°F).
In your MAKO Aero Non-Stick Classic Roaster, mix together the Massaman curry paste, coconut milk and chicken stock until smooth.
Add the onion wedges, potatoes, star anise, cinnamon sticks and lamb shanks. Turn the lamb to coat well in the sauce. Cover the tray tightly with foil and place in the oven.
Bake for 2 hours.
Remove the foil and return the tray to the oven. Bake uncovered for a further 1 to 1½ hours, turning the lamb twice during cooking, until the meat is browned and tender. Skim off any excess fat from the top of the sauce. Spoon the sauce over the lamb shanks so they are well coated.
Serve the lamb with the curry sauce spooned over the top.
Garnish with sliced red chilli and coriander, and serve with steamed jasmine rice.
More recipes
Honey Soy Meatballs
One Pot Chicken Orzo
