Recipe Book

47
the Fast Slow Go
™
BPR680 USC B21
Lamb Shank Massaman Curry
Prep time: 30 minutes
Pressure cook: 12.0 psi / 45 minutes* / Natural Release
Slow cook:
HI 5 hours / LO 9 hour
s
Serves: 4
Ingredients
For the curry paste
3 long red chilies, coarsely chopped
1 yellow onion, finely chopped
1-inch piece fresh ginger, peeled, chopped
4 cloves garlic, chopped
2 stalks lemongrass, white part only, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground white pepper
1 teaspoon sea salt
2 tablespoons vegetable oil
For the curry
1 tablespoon vegetable oil
2 cups (480ml) chicken stock
4 lamb shanks (about 3½ lb/1.6kg)
1 x 3-inch long cinnamon stick
5 cardamom pods, split
2 large onions, sliced
4 makrut (wild) lime leaves, torn, plus extra to serve
1¼ lb (600g) potatoes, cut into 2-inch pieces
1¼ cups (300ml) canned unsweetened
coconut milk, divided
1 tablespoon fish sauce
1 tablespoon tamarind puree
Chopped peanuts, to serve
Method
1. Make the curry paste. Combine all the curry
paste ingredients in a food processor or blender
and blend to form a paste. Reserve.
2. Make the curry. Select SAUTÉ/SEAR and
press START to preheat the cooking bowl. Once
preheated, add the vegetable oil and curry paste
and cook, stirring, for 5 minutes, until fragrant.
3. Add the stock and deglaze the cooking bowl,
scraping the base of the bowl. Add the lamb
shanks, cinnamon, cardamom, onions and lime
leaves and mix well. Add the potatoes and stir to
coat in the sauce. Press STOP to turn off SAUTÉ/
SEAR
. Close and lock the lid.
4. Select MEAT to pressure cook OR select SLOW
COOK and adjust the cooking time for HI to
5 hours or LO to 9 hours and press START.
5. When cooking has completed, carefully remove
the shanks and potatoes from the cooking bowl.
Add 1 cup (240ml) of the coconut milk, fish sauce
and tamarind puree to the cooking bowl. Taste
and adjust the seasoning, if necessary.
6. Spoon the sauce over the shanks and potatoes,
drizzle with the remaining coconut milk and
serve topped with finely shredded lime leaves
and peanuts.
*Cooking time excludes the building and releasing
of pressure.