Massaman Lamb Curry

Ingredients

• 1.5 kg boneless lamb shoulder
• 1 bottle Massaman curry paste any brand
• 400ml Velcom Premium full cream coconut milk
• 3 cups salt reduced chicken stock
• 1 brown onion cut into vedges
• 1kg small potatoes
• 1 cinnamon stick
• 2 star anise

Method

1. *Recipe credit belongs to Nagi Maehashi from Recipetin.Preheat fan-forced oven to 200 C .
2. In an oven-proof dish/pan mix Massaman curry paste, coconut milk and chicken stock until lump free.
3. Add cinnamon stick and star anise.
4. Coat the lamb shoulder in the mixture and place it fatty side down.
5. Place onion vedges and potatoe around the meat.
6. Tightly cover with foil and place in the preheat oven for 1 hour.
7. After 1 hour reduce heat to 160 and bake for further 2 hours (until the meat is falling apart).
8. Remove the foil. Turn the meat fatty side up. Spoon off access fat from the sauce.
9. Bake uncovered for further 20 minutes to get a nice crust.
10. Divide the meat into portions. Serve with basmati rice and generous amount of the pan juices.

Product used in recipe

• VALCOM - VALCOM COCONUT MILK