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Massaman braised lamb shank with pineapple, raisins, peanuts, sweet basil & seasonal vegetables

curry, sharing plate, mild, slow-cookedSeb HolmesFarang Londoncurry, curry paste, massaman, paste, lamb, lamb shank, Easter, easter, Thai food, thai curry, chef, london, london restaurant, chilli, cumin, Thai cinnamon, cinnamon, palm sugar, fish sauce, coconut milk, coconut cream, coconut, coconut oil, pineapple, peanuts, Thai basil, cook thai, slow cook, Thai curry, farang london, payst london, sebby holmesComment
Massaman braised lamb shank with pineapple, raisins, peanuts, sweet basil & seasonal vegetables

Legend has it that the name "Massaman" comes from the word "Mussulman," an old term for Muslims, hinting at its origins as a dish influenced by Persian traders visiting Thailand. It’s a melting pot of cultures, much like the vibrant city of Bangkok, known for its bustling streets and tantalising aromas. This curry is a symphony of sweet, spicy, and savoury notes, making it a perfect companion for your Easter roast lamb leftovers. Let’s dive into this delightful concoction, where every bite tells a story of tradition and innovation.

Ingredients:

  • 1 lamb shank, bone-in

  • 50ml kejap manis (substitute with GF soy sauce if needed)

  • 1 teaspoon sea salt

  • 100ml coconut oil (or vegetable oil)

  • 1 pot of Payst massaman, or 100g massaman curry paste

  • 20g unsalted roasted peanuts (plus 5g chopped for garnish)

  • 50g palm sugar (unless using Payst which is pre-seasoned)

  • 30ml tamarind water

  • 2 tablespoons fish sauce

  • 1 litre vegetable stock

  • 400ml coconut cream

  • 150g new potatoes, halved

  • 50g baby sweetcorn, halved lengthwise

  • 50g pineapple, roughly chopped

  • 30g raisins

  • 50g green beans, topped, tailed, and halved

  • 10g Thai basil

  • 10g coriander leaves, picked and washed

  • Optional garnish: sesame rice crackers, crispy shallots, sliced Thai shallots, beansprouts

  • Cooked jasmine rice to serve

Instructions:

  1. Season the Lamb: Generously coat the lamb shank with sea salt and kejap manis. Allow it to marinate for an hour at room temperature or overnight in the fridge for a deeper flavour infusion.

  2. Sear the Lamb: Heat coconut oil in a large non-stick pan over medium-high heat. Carefully sear the lamb shank until the entire exterior is browned and crisp. Remove and set aside.

  3. Prepare the Curry Base: In the same pan, fry the massaman curry paste in the leftover oil, adding more if necessary. Stir continuously to prevent sticking. Add peanuts and fry until fragrant.

  4. Caramelise and Simmer: Add palm sugar, allowing it to dissolve and caramelise. Pour in fish sauce, vegetable stock, and half the coconut cream. Return the lamb to the pot, ensuring it’s submerged. Cover and simmer for 1 hour 45 minutes, adding stock as needed.

  5. Add Vegetables: Once the lamb is tender, introduce potatoes and raisins to the curry. Simmer for 10 minutes, then add baby corn, pineapple, and green beans. Continue simmering until the vegetables are soft.

  6. Final Touches: Just before serving, stir in Thai basil, tamarind water, and the remaining coconut cream. Adjust seasoning with fish sauce if needed.

  7. Serve: Shred the lamb in the curry, discarding the bones. Serve in bowls, garnished with peanuts, coriander, and Thai basil. Accompany with steamed jasmine rice.

This Massaman Curry is not just a dish; it's an experience that bridges cultures and flavours, perfect for impressing your dinner guests or simply indulging on a cosy night in. Enjoy the journey!

This recipe also appeared in The Independent

This recipe also appeared in The Evening Standard Online

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.