Recipe by Jude Kereama
Ingredients:
Recipe:
Heat the oven to 180°C and roast the peanuts on a tray for about 8 minutes until they’re golden brown. Put them to the side and reduce the oven to 150°C.
Set a pan on a medium heat and brown the lamb shanks all over. Season with salt and put aside.
Put all the ingredients for the Massaman paste in a blender and blitz to form a paste.
Heat the groundnut oil in a casserole dish on a medium heat and add the paste. Fry for around 8 minutes, until all the flavours and aromas are released from the paste.
Add the lamb shanks, potatoes, coconut milk, chicken stock and palm sugar to the casserole dish and bring to a simmer. With the lid on, cook in the oven for 3 to 3 and a half hours until the meat is tender and falling off the bones.
Season and garnish with the coriander, peanuts and crispy onions. Serve with your choice of rice.
