Lamb Massaman
Lamb Massaman
Enjoy this quick and easy Thai lamb recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 30 minutes
  • Cooking Time 3 hours 50 minutes
  • Yield 4 servings
  • For The Massaman Paste, Approx 200 grams
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Cumin seeds
  • 2x 2.5 cm Cassia bark
  • 6-8 Cardamom pods
  • 6 cloves
  • ½ teaspoon white peppercorns
  • 6-8 dried finger Chillies
  • Coarse sea salt such as Malden salt
  • 1 tablespoon shrimp paste
  • 2 tablespoons vegetable /sunflower oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon galangal
  • 120 grams shallots finely chopped
  • 4kaffir lime leaves very finely chopped
  • A pinch of ground nutmeg
  • 1 teaspoon coriander roots
  • Zest of 2 limes
  • Lamb Shank Massaman
  • 3 teaspoons Veg oil
  • 70 grams Massaman Paste (above paste)
  • 1 can of coconut milk
  • 225 millilitres water
  • 40 grams palm sugar
  • 150 millilitres tamarind juice
  • 75 millilitres Fish Sauce
  • 1 teaspoon Cardamom pods
  • 1 whole cinnamon sticks
  • 120 grams peeled baby potatoes, cut in half
  1. Massaman Paste
  2. Using a frying pan, dry fry the coriander seeds, cumin, cardamom, cinnamon,cloves peppercorns, chillies and salt until the chillies change brownish in colour.
  3. Remove from the heat, and transfer into either a coffee grinder or a pestle and mortar. Pound or blend until you achieve a fine powder and keep to one side.
  4. Wrap some shrimp paste into foil and heat in a pan a minute on either side. This mellows out the intense flavour of the shrimp paste. Remove from heat and discard the foil keeping the shrimp paste and set aside.
  5. Heat the oil in a pan, and sauté the shallots, garlic, galangal, kaffir lime leaves until the shallots and garlic soften and become fragrant.
  6. Now add the shrimp paste and continue to stir fry for a couple of minutes until the mixture has browned slightly. Remove from the heat and allow to cool.
  7. Using either a pestle and mortar or blender, put the shallot and garlic mixture along
  1. Lamb Shank Massaman
  2. Fry the lamb shanks in the pan and remove and rest
  3. Mix together the massaman paste/ coconut milk/ water/ palm sugar/ tamarind juice and fish sauce
  4. Put the lamb shanks in a pan and coat with the mixture and add the cardamom pods and cinnamon sticks
  5. Put in the oven on 170c and cook for 3 hours
  6. Add potatoes and cook for a further 25-30 mins
  7. Leave to rest and garnish with fried onions and coriander

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