Recipe Book

47
the Fast Slow Go
™
BPR680
Lamb Shank Massaman Curry
Prep time: 30 minutes
Pressure cook: 80kPa / 1 hour* / Auto Quick Release
Slow cook: HI 5 - 7 hours / LO 8 hours
Serves: 4
Ingredients
For the curry paste
3 long red chillies, coarsely chopped
1 brown onion, finely chopped
2cm 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 (500ml) chicken stock
4 lamb shanks (about 1.6kg)
1 cinnamon stick
5 cardamom pods, split
2 large onions, sliced
4 kaffir lime leaves, torn, plus extra to serve
600g potatoes, cut into 5cm pieces
270ml can coconut cream, 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 kaffir
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 cooking time for
HI to 5 - 7 hours and press START.
5. When cooking has completed, carefully remove
the shanks and potatoes from the cooking bowl.
Add 1 cup (250ml) of the coconut cream, 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 cream and
serve topped with shredded kaffir lime leaves
and peanuts
.
*Cooking time excludes the building and releasing
of pressure.