Description
A hearty lamb shanks massaman curry that blends rich flavors and spices.
Ingredients
Scale
- 2 lamb shanks
- 2 tablespoons massaman curry paste
- 1 can coconut milk (400ml)
- 2 cups beef or chicken stock
- 1 onion, chopped
- 2 potatoes, diced
- 1 carrot, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Brown the lamb shanks on all sides.
- Remove the shanks and set aside.
- Add onion and cook until translucent.
- Stir in massaman curry paste and cook for 1 minute.
- Add coconut milk and stock, stirring well.
- Return lamb shanks to the pot.
- Add potatoes, carrot, fish sauce, brown sugar, and tamarind paste.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 to 2.5 hours until lamb is tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with steamed rice.
- Adjust spice levels by adding more or less curry paste.
- Leftovers taste better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: lamb shanks massaman curry