Easy Lamb Shank Massaman Curry with Zest Curry Base
Ingredients
- 1 sachet Zest Massaman Curry Paste
- 4 Free Range Lamb Shanks (about 1.3kg)
- 1 tin coconut milk (400ml)
- 1 cinnamon stick
- 1 star anise
- 1 tsp honey
- 3 cloves of garlic (whole, crushed, peel on)
- 1 cup pumpkin pieces (chopped into small-ish pieces, peeled and de-seeded)
- 2 carrots (chopped into large pieces)
- 4 medium potatoes (chopped into large pieces)
- 1 large brown onion
- 1 ½ cups free range chicken bone broth
- ½ cup water
- A handful of unsalted peanuts
Method
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Preheat oven to 160C. Rub lamb shanks all over with a pinch of salt and pepper, plus a little olive oil.
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Add everything into a baking dish and mix until sauce is well combined.
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Cover and bake for 3 hours, then remove lid and cook for a further 1 hour.
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Test to see that lamb is pulling away from the bone easily and the sauce is nice and thick. If the lamb isn’t quite tender enough yet, pop it back in for a little longer. If the sauce hasn’t thickened, remove the lamb and place the dish back in with just the sauce for another 20 mins or so.
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Just before serving, toast the peanuts and sprinkle over the final curry. Serve with fluffy jasmine rice.
Note: The great thing about Zest curry pastes are that they contain no added sugar. Massaman is known for its lovely sweetness, which traditionally comes from a bit of added palm sugar. Here we’ve used a little bit of honey coconut milk which is naturally sweet, plus the pumpkin which breaks down to thicken and sweeten the sauce a little more. If you like, you can always swap the honey out for a little bit of sustainably sourced palm sugar.
Massaman is often made with just potatoes, but we added the pumpkin and carrot to sneak a bit of extra veg in there!
