Recipe Book

ManualsBrandsSage ManualsAppliancesthe Fast Slow GO™

the Fast Slow GO

™

SPR680 UK B21

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

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

300ml 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 the 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 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 50ml coconut cream

and serve topped with shredded kafﬁr lime leaves

and peanuts.

*Cooking time excludes the building

and releasing of pressure.