MASSAMAN CURRY WITH LAMB SHANKS
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PREP TIME: 10 MIN
COOK TIME: 2 HOUR
TOTAL TIME: 2 H & 10 M
INGREDIENTS
- 2 Tbsp Coconut oil
- 1 pouch Curry Love Massaman Curry Paste 2.8 oz
- 1 cup of Beef Stock
- 2 to 4 lamb shanks, seasoned with salt and pepper
- 6 to 12 whole shallots, peeled
- 1 TBSP of coconut sugar
- 2 TBSP of Fish Sauce, optional
- 2 large potatoes, peeled, cut into cubes 1 inch and boiled soft in salted water.
- ¼ cup roasted peanuts
- Chopped Cilantro
INSTRUCTIONS
- Preheat the oven to 375°F.
- Heat 1 Tbsp coconut oil in a heavy bottomed pot until hot.
- Add shanks. Season liberally with S&P. Brown them on all sides in the oven. For about 20 minutes. Add the shallots and sauté them for 5 minutes.
- Add Massaman Curry Paste and sauté for 3 minutes. Add beef stock to the pot. Add the sugar and the fish sauce.
- Put a lid on the pot and braise in the oven for 1 ½ to 2 hours or until the shanks are nice and tender.
- In the meantime heat the remaining 1 Tbsp of coconut oil in a nonstick pan. Fry the potatoes until nice and golden on all sides, season with S&P, this can also be done in the oven.
- Add the potatoes and the peanuts to the Curry.
- Serve with jasmine rice or crusty sour dough bread.