{"id":308,"date":"2010-07-04T06:35:00","date_gmt":"2010-07-04T13:35:00","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=308"},"modified":"2016-11-21T18:39:15","modified_gmt":"2016-11-22T01:39:15","slug":"massaman-lamb-shanks","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=308","title":{"rendered":"Massaman Lamb Shanks"},"content":{"rendered":"<p>Curried lamb shanks with pumpkin chunks that soak up all the flavour. A fucking winner!<\/p>\n<p><!--more--><\/p>\n<p><strong>MASSAMAN CURRY PASTE:<\/strong><\/p>\n<ul>\n<li>20 dried red chillies, seeds removed<\/li>\n<li>1 tsp\u00c2\u00a0ground coriander<\/li>\n<li>2 tsp ground cumin<\/li>\n<li>2 tsp ground cinnamon<\/li>\n<li>\u00c2\u00bd tsp ground cardamom<\/li>\n<li>\u00c2\u00bd tsp ground clove<\/li>\n<li>5 cloves garlic, quartered<\/li>\n<li>1 large brown onion, chopped coarsely<\/li>\n<li>2 fresh lemon grass stalks, sliced thinly<\/li>\n<li>3 fresh kaffir lime leaves, sliced thinly<\/li>\n<li>4cm piece ginger, chopped coarsely<\/li>\n<li>2 teaspoons terasi (shrimp paste)<\/li>\n<li>1 tablespoon peanut oil<\/li>\n<\/ul>\n<p><strong>PASTE METHOD:<\/strong><\/p>\n<p><em>Note: While you do not <strong>have<\/strong> to roast the spices first, it does help bring out the flavour. Pan frying should be fine on its own.<\/em><\/p>\n<ol>\n<li>Preheat oven to 180\u00c2\u00b0C\/160\u00c2\u00b0C fan-forced.<\/li>\n<li>Place chillies in small bowl and cover with boiling water. Soak for 15 minutes, then drain.<\/li>\n<li>Meanwhile, dry-fry coriander, cumin, cinnamon, cardamom and clove in small pan, stirring so they do not burn, until fragrant.<\/li>\n<li>Place chillies and roasted spices in small shallow baking dish with remaining ingredients. Roast in oven ~15 minutes.<\/li>\n<li>Blend or process all ingredients until smooth.<\/li>\n<li>Freeze the remaining curry paste for later use after you use the \u00c2\u00bd cup for this recipe.<\/li>\n<\/ol>\n<p><strong>SHANK INGREDIENTS<\/strong>:<\/p>\n<ul>\n<li>1 tablespoon oil<\/li>\n<li>8 french trimmed lamb shanks (~2 kg)<\/li>\n<li>2 large brown onions, chopped coarsely<\/li>\n<li>400 ml can coconut milk<\/li>\n<li>2 tbsp tamarind concentrate<\/li>\n<li>500 ml (2 cups) beef stock<\/li>\n<li>700 g pumpkin, trimmed, cut into 2 cm cubes<\/li>\n<li>\u00c2\u00bc cup roasted unsalted peanuts, chopped coarsely (garnish)<\/li>\n<li>2 green onions, sliced thinly (garnish)<\/li>\n<\/ul>\n<p><strong><br \/>\nMETHOD:<\/strong><\/p>\n<p><em>Note: As I do not have a flameproof dish large enough, I browned the shanks in a deep frying pan, transferred them to a large roasting pan, then made the sauce in the same frying pan.<\/em><\/p>\n<ol>\n<li>Heat half the oil in large flameproof dish.<\/li>\n<li>Brown the shanks a few at a time, to seal and brown them. Remove and cover.<\/li>\n<li>Heat remaining oil in same dish; cook onion and \u00c2\u00bd cup curry paste, stirring til onions soften.<\/li>\n<li>Add coconut milk, tamarind and stock, and bring to the boil.<\/li>\n<li>Remove from heat, add lamb again and place in oven, covered, for ~2 hours, occasionally turning.<\/li>\n<li>Remove lamb from dish, set aside and cover (keep warm).<\/li>\n<li>Add pumpkin to dish full of sauces and put back on the stove &#8211; bring to the boil.<\/li>\n<li>Reduce heat to simmer (uncovered) for about 10 minutes or until pumpkin is tender and sauce is thickened.<\/li>\n<li>Divide lamb, pumpkin and sauce among serving plates<\/li>\n<li>Sprinkle with nuts and green onion.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Curried lamb shanks with pumpkin chunks that soak up all the flavour. A fucking winner!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-308","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":356,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions\/356"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}