Massaman curry is a Thai curry with fragrant spices, coconut milk, potatoes and peanuts; this slow-cooker version uses lamb shanks for a rich, tender centerpiece. The long, gentle braise gives the meat time to soften while the curry sauce deepens, making it a comforting meal to serve with rice.
Ingredients
- 4 lamb shanks, about 3½–4 lb (1.6–1.8 kg) total
- 1 teaspoon fine salt (6 g)
- ½ teaspoon ground black pepper (1 g)
- 1 tablespoon neutral oil (15 ml), such as canola
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 4 garlic cloves, finely chopped, about 12 g
- 1 tablespoon finely grated fresh ginger (6 g)
- ¼ cup Massaman curry paste (about 60 g; check the package, as brands vary)
- 1 can full-fat coconut milk, 13.5 oz (400 ml)
- 1½ cups low-sodium chicken or beef broth (360 ml)
- 1 tablespoon tamarind paste (15 ml)
- 1 tablespoon fish sauce (15 ml)
- 1 tablespoon packed light brown sugar (12 g)
- 1 cinnamon stick, about 2 inches (5 cm; roughly 2 g)
- 4 green cardamom pods, lightly crushed (about 1 g)
- 1 lb waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks (450 g)
- ⅓ cup roasted unsalted peanuts (45 g), plus a little extra for serving if desired
- ¼ cup loosely packed cilantro leaves (about 10 g), for serving
- 1 lime, cut into wedges, about 2½ oz (70 g), for serving
Instructions
- Prepare the lamb and vegetables. Pat the shanks dry and season them on all sides with the salt and pepper. Chop the onion, garlic and potatoes, and measure the remaining ingredients. Set a 5- to 6-quart slow cooker nearby. Keeping the potatoes in large chunks helps them hold their shape during the long cook.
- Brown the shanks. Heat the oil in a large, heavy skillet over medium-high heat. Working in batches if necessary, brown the shanks on several sides, turning with tongs, for about 12–15 minutes total. Browning builds savory flavor; it does not cook the meat through. Transfer the shanks to the slow cooker. If the skillet has very dark, burnt bits, wipe them out; browned bits are welcome.
- Build the curry base. Reduce the skillet heat to medium. Add the onion and cook for 2 minutes, stirring, then add the garlic and ginger and stir for 30 seconds. Add the curry paste and cook for about 2 minutes, stirring so it does not scorch. Whisk in the coconut milk, broth, tamarind paste, fish sauce and brown sugar. Scrape up any browned bits and bring the mixture just to a simmer, then turn off the heat. The paste should smell fragrant, not burnt.
- Start the slow cook. Pour the curry mixture over the shanks. Add the cinnamon stick, cardamom pods and peanuts, then turn the shanks once to coat them. Cover and cook on LOW for 6 hours 45 minutes. Keep the lid on as much as possible; frequent lifting releases heat and can extend the cooking time.
- Add the potatoes. After 6 hours 45 minutes, tuck the potato chunks into the sauce around the shanks. Cover and cook on LOW for another 1 hour 15 minutes, until the potatoes are tender when pierced with a knife and the lamb is very soft. If your slow cooker runs hot, begin checking the potatoes after an hour so they do not break apart.
- Check doneness and rest. Use a food thermometer in the thickest part of a shank, without touching bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; for tender shanks, continue cooking until the meat yields easily to a fork. Lift the shanks carefully onto a plate and let them rest for 10 minutes. Remove the cinnamon stick and cardamom pods before serving. Taste the sauce and adjust with a little salt, fish sauce or lime juice as needed.
- Serve. Spoon the sauce, potatoes and peanuts over the lamb, or serve each shank in a shallow bowl with plenty of curry sauce. Scatter with cilantro and offer lime wedges at the table.
Tips
- Choose a curry paste you enjoy. Massaman paste varies in heat, salt and sweetness. Start with the listed ¼ cup (60 g); if you know your paste is mild, add more to taste at the end rather than making the whole curry too hot. Some pastes contain shrimp, so check the label if you are avoiding shellfish.
- Use the right potatoes. Yukon Gold or another waxy potato is less likely to crumble than a floury baking potato. Cut the pieces evenly and add them for the final 1 hour 15 minutes; adding them at the beginning can leave them overly soft.
- Find a tamarind substitute if needed. Tamarind gives the sauce a rounded, fruity tartness. If you cannot find paste, use 2 teaspoons (10 ml) lime juice plus 1 teaspoon (5 ml) rice vinegar, then taste at the end. The substitute is brighter and less complex, so add it gradually.
- Do not crowd the browning pan. Sear in batches so the shanks brown rather than steam. If your slow cooker has a removable insert approved for stovetop use, follow its instructions; otherwise, use a separate skillet as directed.
Serving Suggestions
Serve the curry with steamed jasmine rice, which absorbs the coconut-rich sauce, or with roti or another soft flatbread for scooping. A bowl of plain rice is especially useful here because the shanks and sauce are substantial. Add a fresh, crisp side such as cucumber slices, lightly dressed greens or a simple cabbage salad to balance the richness without competing with the spices.
Put extra roasted peanuts, lime wedges and cilantro on the table so everyone can finish a portion to taste. If serving the shanks whole, use a shallow bowl rather than a flat plate: the sauce is part of the meal, and a little around the rice keeps each bite moist. For a dinner with several dishes, serve smaller portions of lamb alongside rice and vegetables rather than adding more rich sides.
Variations
Make it milder or hotter: For a gentler curry, use 3 tablespoons (45 g) paste and add more after cooking if needed. For more heat, stir in sliced fresh chile or a pinch of chile flakes at the table; paste heat levels differ, so tasting is more reliable than assuming a particular brand’s strength.
Use another cut: Lamb shoulder pieces can replace the shanks; use about 3½ lb (1.6 kg) and start checking for tenderness after 6 hours on LOW. Bone-in beef short ribs are another rich option, though their size and fat content can change the cooking time. In either case, cook until tender and check that the meat reaches the USDA FSIS safe minimum for that whole cut.
Adjust the nuts: Cashews make a good swap for peanuts and bring a softer, buttery texture. For a nut-free curry, leave them out; the sauce will still work, though it will have less crunch and nutty flavor. If desired, serve toasted pumpkin seeds separately for a crunchy topping.
Make a stovetop version: After browning the shanks and making the sauce in a heavy Dutch oven, cover and simmer very gently on the stovetop until tender, usually about 2½–3½ hours. Check periodically that the liquid is barely bubbling and add a splash of broth if needed. Add the potatoes for roughly the final 45–60 minutes, checking them with a knife.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, separating the lamb, potatoes and sauce into shallow, covered containers if that helps them cool promptly. Keep them refrigerated for 3–4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality, then thaw overnight in the refrigerator.
Reheat only the portion you plan to eat. Warm the curry gently in a covered saucepan over medium-low heat, stirring the sauce and turning the meat occasionally; add a splash of broth or water if it has become very thick. You can also microwave a covered portion, stirring partway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated cooling and reheating, which can dry the lamb and soften the potatoes further.
Frequently Asked Questions
Can I put the lamb shanks in without browning them?
Yes. The slow cooker can cook them without a preliminary sear, but the finished curry will have less browned, savory flavor. If you skip the skillet, keep the rest of the method the same and be sure to season the shanks before adding them.
Can I cook this on HIGH instead of LOW?
LOW is preferable for shanks because the longer, gentler cook helps connective tissue soften without boiling the sauce aggressively. Slow cookers vary, so a HIGH setting may finish sooner but can make the potatoes break down. If you use HIGH, begin checking the meat and potatoes well before the eight-hour LOW schedule and cook until tender.
Why is my lamb still tough after the cooking time?
Shanks can vary in size, and slow cookers do not all run at the same temperature. If the meat resists a fork, cover the cooker and continue on LOW in 30-minute increments. A safe internal temperature does not guarantee braised tenderness; the meat needs enough time for its connective tissue to soften.
Can I make the curry ahead?
Yes. Cook it fully, cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. The flavors often meld overnight, and the chilled sauce makes it easy to lift off any firm layer of fat if you prefer a less rich finish.
What if I cannot find Massaman curry paste?
Look for it in the international aisle or at a grocery store that carries Thai ingredients. A different Thai curry paste can work in a pinch, but it will change the flavor: red curry paste is generally sharper and hotter, while yellow curry paste is usually more turmeric-forward. Use less at first, then adjust the finished sauce with tamarind, sugar and fish sauce to balance it.
Related
- Hawaiian Squid Luau Recipe: Slow-Simmered Taro Leaf Stew
- Hawaiian Tripe Stew Recipe with Beef and Vegetables
- Indian Squid Recipe: Spicy Coconut Masala
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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