Gourmet Lamb Shank Massaman Curry with Fragrant Basmati Rice & Peanuts

Ready in 45 minutes • Serves 2
This dish most recently appeared in My Choice (4 Nights For 2) on Sunday, July 17, 2022.

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A popular dish in Thai cuisine, Massaman curry is made with fragrant spices such as cloves, cardamom, cumin and cinnamon and blended with creamy coconut milk to make a rich gravy. We've given this version a gourmet spin by pairing it with tender pre-cooked lamb shanks.

Ingredients

To Serve

1 bunch coriander, leaves picked
1/4 pack whole peanuts

Rice

150g basmati rice
1 1/8 cup boiling water

Curry

1 drizzle of oil
1 tsp massaman curry paste
200g diced pumpkin
1 cauliflower, cut into small florets
200ml coconut milk
1 can whole-peeled tomatoes
1/2 pack massaman spices
1/2 Tbsp massaman curry paste
1 pack sous vide massaman lamb shanks

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil. Set aside a medium baking dish.
Combine coconut milk, canned tomatoes, 1/2 pack massaman spices and first measure of massaman curry paste in reserved baking dish. Remove lamb shanks from pack and place in baking dish along with any juices from pack. Cover with foil and bake on upper rack for 25-30 minutes, until lamb is tender and hot through.
Cut cauliflower into small florets. On a lined oven tray toss pumpkin and cauliflower with second measure of massaman curry paste and oil. Cook below lamb for 15-20 minutes, until tender and golden. Turn once during cooking.
Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Once lamb is cooked, stir through roasted pumpkin and cauliflower. Season to taste with soy sauce. Pick coriander leaves.
Rice topped with curry and sprinkle over peanuts and coriander.

Nutritional Information

Energy	5511 kj 1317 kcal
Protein	84.2g
Carbohydrate	101.8g
Fat	61.1g