Lamb Shank Massaman Curry
A rich and tender lamb shank massaman curry, slow-cooked to perfection with potatoes and Thai eggplants in a fragrant coconut milk sauce.
Ingredients
- vegetable oil
- massaman curry paste
- coconut milk
- brown sugar
- lamb shanks
- chives
- potatoes
- Thai eggplants
- rice
- fresh cilantro
- red chili
- lime
Method
- 1
Add oil to a pressure cooker or slow cooker set to a sauté function.
- 2
Add the massaman curry paste and fry for a minute until fragrant.
- 3
Pour in the coconut milk and stir until the paste is fully dissolved.
- 4
Stir in the brown sugar until combined. Bring the sauce to a gentle simmer.
- 5
Carefully place the two lamb shanks into the sauce.
- 6
Add the chopped chives.
- 7
Add the quartered potatoes.
- 8
Add the halved Thai eggplants.
- 9
Stir everything gently to coat with the sauce.
- 10
Secure the lid on the pressure cooker and set the valve to "Seal".
- 11
Select the "Slow cook" or a similar meat/stew setting. Set the timer for 6 hours.
- 12
Once the cooking time is complete, carefully release the pressure by turning the valve to "Vent".
- 13
Open the lid. The lamb shanks should be extremely tender and falling off the bone.
- 14
Serve the lamb shanks and curry in a bowl.
- 15
Garnish with fresh cilantro and sliced red chili.
- 16
Serve with a side of herbed rice and lime wedges.
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