Cookbook

Lamb Shank
Massaman Curry
1
Prep time:  min
5
PRESSURE COOK: . psi /  min / Auto Quick
6
SLOW COOK: – hours HI, – hours LO
2
Serves 
Curry paste
3 red jalapeño peppers, seeded, chopped
1 small onion, diced
2.5cm (1") piece ginger, peeled, chopped
4 cloves garlic, chopped
2 stalks lemongrass, trimmed, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground white pepper
1 teaspoon kosher salt
2 teaspoons vegetable oil
Curry
1 (400g/14 ounce) can coconut milk, unshaken
4 lamb shanks
½ cup (120ml) chicken stock
1 cinnamon stick
5 cardamom pods, split
2 large onions, sliced
4 kar lime leaves, torn
2 medium potatoes, peeled, cut into 5cm (2") pieces
1 tablespoon fish sauce
1 tablespoon tamarind puree
Chopped peanuts to serve
1. Combine curry paste ingredients, except oil, in a food processor or
blender. Pulse until ingredients are broken down and begin to form
a paste. Add oil and pulse until a smooth paste is formed. Reserve.
2. Select SAUTÉ, HI heat, and preheat the cooking bowl. Carefully
spoon about 1 cup of the top layer of cream from the coconut milk –
it will be thick and possibly solid. Add to cooking bowl with prepared
curry paste and cook for 8–10 minutes or until curdled and oil
has separated.
3. Add lamb shanks, chicken stock, cinnamon, cardamom, onions and
kar lime leaves and mix well. Scatter potatoes over the top.
4. Select PRESSURE COOK or SLOW COOK BONE-IN MEAT.
5. When cooking has completed, stir in the reserved coconut milk,
fish sauce and tamarind puree. Taste and adjust seasoning.
Top with chopped peanuts and serve immediately.
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