Massaman Lamb Shanks Homemade Massaman Paste.

Paste:
1 red onion chopped
6 cloves garlic, peeled
1 piece of galangal or ginger (4cm peeled)
1 stalk lemongrass
6 coriander roots scraped & cleaned
100 ml peanut oil
10 long red chillies seeded & soaked ( keep some seeds in if you would like it more spicy)
Spice mix:
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 cardamom pod
1 x 2.5cm piece of cassia bark ( if you can get it)
3 cloves
1/2 tsp mace
1 star anise
1 tbsp. sea salt
dry roast onion, garlic, ginger, lemongrass & coriander roots in wok until soft, slightly charred and fragrant then put to one side to cool.

Wet spices except the sea salt and dry roast ona medium heat for 10 to 15 minutes. Pound dry spice mix in a mortar & pestle to a fine powder.

Combine all ingredients into a food processor and blend into a smooth paste.

cover lamb shanks and brown in the camp oven and put to one side.

Put half the paste and a can of coconut milk and cook until fragrant. Then put in lamb shanks and 2 more and of coconut milk until shanks are covered, cook slowly for a couple of hours half way through put in potato's and carrots and the rest of the massaman paste and continue to cook until thickened and veges a soft. Add some palm sugar and fish sauce and serve with rice, crushed roasted peanuts and fresh coriander.


I cooked the shanks on Friday night and decided to do some pizzas in the pizza oven last night and ended up doing a Massaman Lamb Shank pizza and it was beautiful!! All I put on the base was some chilli paste then the left over shanks and some red onion and then a little sprinkle of chilli flakes for a bit of extra spice. It was the pick of the pizza's for the night

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