Slow-cooked Lamb Massaman Curry

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

  1. Preheat the oven to 180°C (350°F).
  2. In your MAKO Aero Non-Stick Classic Roaster, mix together the Massaman curry paste, coconut milk and chicken stock until smooth.
  3. 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.
  4. Bake for 2 hours.
  5. 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.
  6. Serve the lamb with the curry sauce spooned over the top.
  7. Garnish with sliced red chilli and coriander, and serve with steamed jasmine rice.