Lamb Massaman Curry

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Let your slow cooker shine with just a little prep and using up many pantry bits and bobs, you can make this delicious curry a fabulous addition to the weekly dinner menu.

10
15 Minutes

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Ingredients

  • 1 cup plain flour
  • Salt and pepper
  • Drizzle of oil
  • 4 lamb shanks
  • 200g massaman curry paste
  • 400ml coconut milk
  • 1 cinnamon stick or 1 tsp ground
  • 2 star anise
  • 1 dried chilli or 1 tsp flakes
  • 3 tablespoons brown sugar
  • 3 potatoes, peeled and chopped (chunky)
  • 3 carrots, washed and chopped
  • 1 onion, chopped
  • 750ml warm chicken stock
  • Garnish : chopped peanuts. *Coriander and chilli (*Optional)

Method

  1. Pour your flour into a bag or onto a plate.  Season well with salt and pepper.
  2. Dust your lamb shanks in the seasoned flour, dusting off any excess.
  3. Heat the oil in a non-stick frying pan.  Sear and brown your shanks until golden, then place directly into your slow cookers.
  4. Add the remaining ingredients other than the garnishes.  Give the ingredients a good stir.  Set your slow cooker to high and let the magic happen.
  5. If you’re able, give the curry a stir half way through, taste and season with salt and pepper.
  6. The shanks are cooked when the meat is falling off the bone.

Serve :  Garnish the curry with peanuts. Optional extras are freshly chopped chillis and coriander leaves.  Serve with a bowl of boiled white rice.

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