Massaman Curry

Naomi Scesny, Breville Home Economist
Cook time 1.5 hours
Servings 4

Ingredients

Curry Paste
12 large dried long red chillies, soaked in warm water
4 Asian shallots, peeled and chopped
5 cloves garlic
1 stalk lemongrass, trimmed and bottom third chopped
2cm galangal, peeled and chopped
1 tsp cumin seeds
1 tbsp coriander seeds
3 whole cloves
½ tsp black peppercorns
1 tsp shrimp paste
1 tsp salt
1 tsp white sugar
2 tbsp vegetable oil


8 small lamb shanks
6 green cardamom pods
1 cinnamon stick
2 cups water
1 large onion, cut into wedges
3 potatoes, cut into a large dice
270ml can coconut milk
2 tbsp fish sauce
1 tbsp grated palm sugar
1 ½ tablespoons tamarind paste
Roasted peanuts to serve

Massaman Curry

Method

To make the paste, drain chillies and coarsely chop; place into the bowl of a food processor along with Asian shallots, garlic, lemongrass and galangal. Process until broken down to a finely chopped paste.

Place cumin, coriander, clove and peppercorns in a small frying pan and heat gently over low heat for 1-2 minutes or until fragrant. Remove and cool and grind until a fine powder. Add to food processor along with shrimp paste, salt, sugar and vegetable oil; process until it forms a smooth paste.

Heat removable cooking bowl for 5 minutes; add paste and cook for 1-2 minutes or until fragrant. Add lamb shanks, cardamom pods and cinnamon stick and 2 cups water.

Close lid and turn dial to select High pressure.

Select Pressure cook setting and 40-50 minutes cook time (time will depend on the size of the shanks). Press START/CANCEL button

Release steam by pressing steam release valve. Remove lid and take out lamb shanks.

Stir in onion, potatoes, coconut milk, fish sauce, palm sugar and tamarind water and mix well.

Return shanks to removable cooking bowl and close lid again.

Select 10 minutes cook time and press START/CANCEL button.

Release steam by pressing steam release valve. Taste and balance ingredients.

Serve hot, topped with roasted peanuts.