Enjoy a rich and flavourful kosher Lamb Shank Thai Massaman Curry, perfect for a cosy dinner. This recipe combines homemade kosher Massaman curry paste with tender lamb shanks, potatoes, and a creamy coconut milk sauce. Serve with jasmine rice for a complete meal.
Ingredients:
Curry Paste:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
8-10 large dried chillies
2 sticks fresh lemongrass, chopped
1/4 cup freshly sliced ginger or galangal
1/2 cup garlic cloves
2 large shallots or 1 small red onion
10-12 coriander stems
1 tablespoon miso paste
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons kosher salt
Curry:
1 tablespoon vegetable oil
8 Lamb shanks (approx. 2kg)
2 brown onions (400g), chopped coarsely
1/2 cup (150g) Massaman curry paste (see above)
400ml can coconut milk
2 tablespoons tamarind paste
800ml Lewis & Son Chicken Stock (use two 400ml containers or one 800ml container)
700g potatoes, peeled and cut into large chunks
1/4 cup (35g) roasted unsalted peanuts, chopped coarsely
2 green onions, sliced thinly
Rice:
2 cups jasmine rice
3 cups water
Pinch of salt
Instructions
Making the Massaman Curry Paste
Toast Spices: Place the cumin seeds, coriander seeds, and peppercorns in a clean skillet (without any oil) over medium-high heat. Allow the spices to toast for about 3 minutes, tossing every 20-30 seconds so the spices don't burn. The spices are toasted when they are fragrant. Let cool for several minutes.
Prepare Peppers: While the spices cool, snip the dried chillies into 4-5 pieces and remove the seeds.
Make Curry Paste: Place the toasted spices, dried chillies, fresh lemongrass, and the remaining paste ingredients into a food processor and pulse until the Massaman curry paste breaks down into a paste-like consistency. This makes approximately 1 1/3 cups of paste. Use 1/2 cup for this recipe and freeze the rest in an airtight container for future use.
Cooking the Lamb Shank Curry
Preheat Oven: Preheat oven to 150°C.
Cook Lamb: Heat half the oil in a large flameproof dish; cook lamb in batches until browned. Remove and set aside.
Cook Onion and Curry Paste: Heat the remaining oil in the same dish; cook brown onion and 1/2 cup of the prepared Massaman curry paste, stirring, for 2 minutes until fragrant.
Add Liquids and Lamb: Add coconut milk, tamarind paste, and chicken stock; bring to the boil. Remove from heat, add browned lamb shanks back to the dish. Cover and cook in the preheated oven for 2 hours.
Add Potatoes: After 2 hours, add the potatoes to the dish. Cover and cook for another hour or until the lamb is tender and the potatoes are cooked through.
Preparing the Rice
Cook Rice: While the potatoes are cooking, rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Serving
Serve: Divide lamb shanks, potatoes, and sauce among serving plates. Serve with jasmine rice. Sprinkle with chopped peanuts and sliced green onions. Serve hot.
Notes:
Ensure all ingredients used are kosher-certified. Check the packaging for a reliable hechsher (kosher certification mark).
If you only have ground spices, you can replace each of the cumin/coriander seeds with 2 1/2 teaspoons of the ground version. For the peppercorns, replace with 1 1/2 teaspoon ground pepper.
With your aromatic Massaman curry paste prepared and lamb shanks cooked to tender perfection, this dish is a true labour of love. Each bite offers a rich tapestry of flavours, from the warm spices and creamy coconut milk to the tangy tamarind and crunchy peanuts. Paired with fragrant jasmine rice, this hearty curry is perfect for a comforting family meal or a special occasion. Enjoy the symphony of tastes and textures, and savour the warmth and depth of this delightful culinary creation. Bon appétit!