This wonderful winter warmer curry is very simple to make, it just takes a little time to cook.
It is slow cooker friendly but I do recommend browning the meat first and also gently cooking the onion and garlic until tender.
- 4 large. (or more if smaller) lamb shanks
- 1/4 cup flour
- 2 tablespoons neutral flavoured oil
- 1 large onion, diced
- 3 cloves garlic, chopped
- 110g Valcom Massaman Curry Paste
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons grated palm sugar or brown sugar
- 400ml can coconut cream
- 1 cup chicken stock
- 1 kaffir lime leaf, torn
- 1 teaspoon finely chopped lemongrass (Valcom have jars of sliced lemongrass)
- 3 medium sized Agria potatoes, peeled, cooked and roughly chopped
- coriander and mint leaves to serve
Preheat the oven to 160 C.
Dust the lamb shanks with flour seasoned with salt.
Heat the oil in a frying pan over a medium – high heat and brown the lamb shanks (in batches if needed) until well coloured all over.
In a large enamel (meaning stove top to oven suitable) casserole dish heat another 2 tablespoons of oil and gently cook the onion and garlic for 10 minutes before adding the curry paste, oyster and fish sauces and sugar. Cook for a further 2 minutes and then add the lamb shanks. Turn to coat with the spice.
Pour in the coconut cream, chicken stock and then kaffir lime leaf and lemongrass.
Cover with a lid and then simmer in the oven for 2 – 2 1/2 hours until the lamb shanks are completely tender. Add the potatoes to the dish for the last 15 minutes of so of cooking.
Serve garnished with coriander and mint leaves.