We recently visited the new Patara Thai on Berners Street, London, and loved the lamb shank massaman so much that we asked for the recipe…
Ingredients
lamb shank 1 (about 400g)
butter 1 tbsp
massaman curry paste 5 tbsp
coconut cream 250ml
fish sauce 1½ tbsp
palm sugar 1 tsp
chicken stock cube 1
tamarind paste 2 tbsp
coconut milk 250ml plus 1 tbsp
potatoes 2, peeled and chopped
pearl or baby onions 2
TO SERVE
pickled shallot
mint sprig to serve
cinnamon stick 1
toasted flaked almonds 1 tbsp
Step 1
French trim the lamb shank, cleaning the bone and removing any silverskin, connective tissue, and excess fat.
Step 2
Mix the butter and 1 tbsp of the curry paste. Rub over the lamb, cover and chill overnight.
Step 3
Heat the oven to 180C/fan 160C/gas 3. Roast the lamb for 40 minutes then reduce the oven temperature to 150C/fan 130C/gas2 and cook for 1 hour.
Step 4
Fry the rest of the massaman paste with the coconut cream in a casserole until fragrant. Add the fish sauce, palm sugar, stock cube, tamarind and 250ml coconut milk. Simmer until smooth and thickened, about 20 minutes.
Step 5
Put the baked lamb into the sauce and add the potato and onions. Bring to a simmer, cover and gently cook for 1-2 hours until the meat is tender and falling off the bone.
If the curry is a little watery, remove the meat, and simmer to reduce until thickened. To serve, add another tbsp coconut milk, pickled shallot, toasted flaked almonds, pickled red onion, a mint tip, and a charred cinnamon stick.
*this recipe hasn’t been tested in the olive test kitchen yet
