Lamb Massaman Recipe | Food Network UK

Ingredients

• For the Massaman paste (makes around 200g)
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 5cm cassia bark
• 6 cloves
• 1/2 tsp white peppercorns
• 6-8 dried finger chillies
• Coarse sea salt
• 1 tbsp shrimp paste
• 2 tbsp vegetable or sunflower oil
• 2 tbsp chopped garlic
• 1 tbsp galangal
• 120g shallots, finely chopped
• 4 Kaffir lime leaves, finely chopped
• A pinch of ground nutmeg
• 1 tsp coriander stalks
• Zest of 2 limes
• For the Lamb Shank Massaman
• 3 tsp vegetable oil
• 70g Massaman paste
• 1 tin coconut milk
• 225ml water
• 40g palm sugar
• 150ml tamarind juice
• 75ml fish sauce
• 1 tsp cardamom pods
• 1 whole cinnamon stick
• 130g peeled baby potatoes, cut in half
• Fried onions, to garnish
• Fresh coriander, to garnish