Lamb Shank Massaman with Peanuts and Mint

Lamb Shank Massaman with Peanuts and Mint

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 9, 2019.
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Ingredients

Massaman

  • 1/2 brown onion
  • 1 carrot
  • 400g baby potatoes
  • 1 pack massaman blend
  • 1 pack peanut butter
  • 1/2 can chopped tomatoes
  • 3/4 cup water
  • 165ml coconut cream
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 1 pack lamb shanks
  • 1/2 pack baby silverbeet
  • Juice of 1/2 lemon

To Serve

  • 2 Tbsp chopped peanuts
  • 1 bunch mint

Steps

  1. Roast potatoes Preheat oven 220°C. Thinly slice onion and dice carrot 1cm. Halve potatoes (or quarter any larger ones) and toss on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes until golden. Heat a drizzle of oil in a large pot (with a lid).
  2. Cook curry Cook onion and carrot for 1-2 minutes. Add massaman blend and peanut butter and cook for about 1 minute, stirring often until fragrant. Add tomatoes; water measure, coconut cream, fish sauce and soy sauce, bring to a simmer.
  3. Remove lamb shanks from pack and add to pot along with any juices. Cover with a tight-fitting lid, reduce heat to low-medium and cook for about 20 minutes, until lamb shanks are tender and hot. Turn lamb half way through cook time.
  4. Finish curry When curry is cooked stir through baby silverbeet and lemon juice, season to taste.
  5. Serve lamb shanks with potatoes and curry sauce. Sprinkle over peanuts and mint.

Nutritional Information

Energy 2862 kj
684 kcal
Protein 44.7g
Carbohydrate 37.0g
Fat 39.1g