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Lamb Shank Massaman Curry

Using Smokey Joe's Bombay Bites


Lamb shanks cooked low and slow in a rich, spiced coconut curry until the meat’s soft enough to fall off the bone with a spoon. It’s proper comfort food, full of deep flavour without going over the top.

I use my Bombay Bites in this one — a mellow, aromatic blend that brings the warmth of Indian-style spices without blowing your head off. It works beautifully with the richness of the lamb and the creamy coconut base, especially after a few hours bubbling away on the stove.


What you need

  • 2 tbsp oil

  • 4 lamb shanks (around 1.5–2kg total)

  • Salt and pepper

  • 1 large onion, sliced

  • 3 garlic cloves, finely chopped

  • 2 tbsp Smokey Joe’s Bombay Bites Seasoning

  • 400ml coconut milk (full fat)

  • 2 tbsp peanut butter (smooth)

  • 2 medium potatoes, peeled and quartered

  • 1 cinnamon stick

  • 4 cardamom pods (optional, but good)

  • 1 tbsp fish sauce (or to taste)

  • 1 tbsp brown sugar

  • 1–2 cups beef or chicken stock (enough to almost cover the shanks)

  • Roasted peanuts and fresh coriander, to serve (optional)


What to do

  1. Season the lamb with salt and pepper. In a heavy-based pot or Dutch oven, heat the oil over medium-high heat and brown the shanks on all sides. Don’t rush this — colour equals flavour. Set them aside.

  2. In the same pot, lower the heat and sauté the onions and garlic until soft. Add Bombay Bites and stir for about a minute to toast the spices and wake everything up.

  3. Pour in the coconut milk, peanut butter, cinnamon stick, cardamom, fish sauce, and brown sugar. Stir it all together until it looks like a rich curry base.

  4. Add the shanks back in along with enough stock to nearly cover them. Bring to a low simmer, cover with a lid, and cook on low heat for 2.5 to 3 hours, or until the meat is tender and almost falling off the bone.

  5. In the last 30 minutes of cooking, add the potatoes and leave the lid slightly ajar to reduce the sauce a bit and let everything thicken up.

  6. Taste and adjust the seasoning with a bit more fish sauce or sugar if needed.

  7. Serve with steamed jasmine rice or flatbread, and top with roasted peanuts and fresh coriander if you like.




 
 
 

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