Aussie Lamb Massaman Curry Served with Skull-Shaped Garlic Bread
- Prep time 45Min
- Cook time 3Hr, 30Min
- Technique Stew, Braise
- Meat Lamb
- Cut Shoulder
- Serves 7
Savour tender Australian lamb in Massaman curry, served with fun skull-shaped garlic bread.
Ingredients
Braised
-
600 g Australian Lamb shoulder, boneless
-
400 g Australian Lamb shank
-
20 g Butter
-
100 g Massaman Curry
-
20 g Orange
-
10 g Pineapple
-
10 g Palm Sugar
-
10 g Tamarind
-
10 g Fish Sauce
-
10 g Yoghurt
-
100 g Coconut milk
-
3 g Cinnamon
-
0.1 g Cumin Powder
-
1 roll of Skull Bread
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20 g Garlic
-
2 g Kafffir lime leaf
-
10 g Galangga
-
10 g Lemongrass
-
10 g Flower of Salt
-
20 g White Pepper
-
20 g Coriander roots
Lamb Stock
-
2 g Kaffir lime leaf
-
10 g Galangga
-
10 g Lemongrass
-
10 g Flower of Salt
-
20 g White Pepper
-
20 g Coriander roots
-
0.5 g Cinnamon
-
0.5 g Goji Berries
-
0.5 g Angelica sinensis
-
0.3 g Chinese Yam
-
10.0 g Pandan leaf
-
0.3 g Star Anise
-
300 g Lamb Shank
-
400 g Lamb Shoulder
Method
-
Boil water and put the Lamb stock ingredients into a hot pot, simmer for 1.5 hours after resting for 1 hour
-
Put coconut milk into a pot on medium heat, put massaman curry paste and mix well
-
Seasoning with orange pineapple juice, palm sugar, Tamarind and fish sauce.
-
Put the lamb back in the pot, and simmer for 15 minutes
-
Cut garlic bread, spread with butter garlic and grill
