đź“ť Introduction
Massaman curry is a luxurious Thai curry with deep, warming spices borrowed from Indian and Persian cooking—think cinnamon, cardamom, star anise—combined with the richness of coconut milk and the umami of fish sauce. Pairing this with slow-braised lamb shanks creates a melt-in-your-mouth experience where the meat is tender, and the curry is complex, creamy, and fragrant.
This dish is perfect for a special weekend dinner or impressing guests, and it pairs beautifully with jasmine rice or soft roti. A final garnish of fresh coriander and toasted peanuts gives it that restaurant finish.
đź›’ Ingredients
For the Lamb & Curry Base:
- 2–4 lamb shanks (depending on size)
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 3 tablespoons Massaman curry paste (store-bought or homemade)
- 400ml (1 can) coconut milk
- 1 cup beef stock
- 2 tablespoons fish sauce (or soy sauce if needed)
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons tamarind paste (or juice of 1 lime)
- 3–4 small potatoes, peeled and halved
- 1 cinnamon stick
- 3 cardamom pods
- 2 star anise
- Salt and black pepper, to taste
For Garnish:
- A handful of roasted peanuts, roughly chopped
- Fresh coriander (cilantro) leaves
- Optional: thinly sliced red chili or fried shallots
🍳 Instructions & Method
1. Brown the Lamb Shanks
- Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat.
- Season the lamb shanks with salt and pepper.
- Sear the lamb shanks until browned on all sides (about 8–10 minutes). Remove and set aside.
2. Build the Flavor Base
- In the same pot, reduce heat to medium. Add a touch more oil if needed.
- Add onions and sauté until softened (5–7 minutes).
- Stir in garlic and ginger and cook for another 1–2 minutes until fragrant.
- Add the Massaman curry paste and stir for 1–2 minutes to “wake up” the spices.
3. Deglaze & Add Liquids
- Pour in the coconut milk and beef stock, stirring to deglaze the bottom of the pot.
- Add fish sauce, palm sugar, tamarind paste, and spices (cinnamon, cardamom, star anise).
- Return the lamb shanks to the pot, making sure they are mostly submerged.
- Bring to a gentle simmer.
4. Slow Braise
- Cover the pot with a lid and braise on low heat for 2.5 to 3 hours, turning shanks halfway through.
- OR place in a preheated oven at 160°C / 320°F for the same time.
- In the final 30–40 minutes of cooking, add the potatoes to the curry to absorb the flavor and cook until tender.
5. Finish the Curry
- Remove the lamb shanks carefully (they’ll be tender).
- Reduce the sauce slightly on medium heat if needed, until it reaches a silky consistency.
- Taste and adjust seasoning (add a bit more sugar, lime, or fish sauce to balance sweet-sour-savory).
🍽️ To Serve
- Place a lamb shank over a bed of jasmine rice or alongside soft roti or naan.
- Spoon generous amounts of the curry sauce over the top.
- Garnish with fresh coriander, chopped toasted peanuts, and optional chili or fried shallots for texture and heat.
🔥 Tips & Variations
- Make it ahead: This curry tastes even better the next day.
- Spice level: Massaman curry is usually mild, but you can add Thai bird’s eye chilies or chili oil if you want more heat.
- Substitute meats: This works well with beef short ribs or even chicken thighs, though adjust cooking times.