we tried your recipe for Lamb Shanks on Saturday whilst away in our Motorhome.
The result was very good! The lamb was lovely and tender. I think we need to cut the carrot into smaller pieces next time.
Yesterday’s dinner was Thai Green Curry, again taken from your book. It was excellent. The rice was really fluffy!
We look forward to trying many more of your fine recipes!
Last night I started a big pot of Masaman Curry with Beef so it could slow cook in my Mr D’s Thermal Cooker overnight. This is for the family get together for to celebrate Ethans 4th Birthday. His official birthday was last weekend when he and his friends got together for a party at our local sports centre. Today though is for those who either could not make it or too old for the bouncy castle.
Massaman Curry is one of my favourites and I often make it with duck. Today though, we are having it with beef, as I had a lot of packs of packs of beef in our freezer. I always think beef needs a long long cook to tenderise it so I decided to make it before going to bed last night and leave it to slowly cook in my Mr D’s Thermal Cooker overnight.
This morning I have brought the inner pot back to the boil (even though it was still way above 60ºC) and then put it back into the outer container for lunch.
The Recipe (adapted from a recipe in “The Food of Thailand”): serves 4
- 2 pieces of cinnamon stick
- 10 cardamom seeds
- 5 cloves
- 2 tbsp vegetable oil
- 2 tbsp massaman curry paste
- 800g beef cut into 5cm cubes
- 400ml coconut milk
- 250ml beef stock
- 500g baby potatoes
- 2 cm ginger, grated
- 3 tbsp fish sauce
- 3 tbsp palm sugar
- 110g roasted salted peanuts
- 3 tbsp tamarind paste
- In the inner pot dry roast the cinnamon stick, cardamom seeds and cloves until fragrant, 2-3 minutes. Remove and keep to one side.
- Heat the oil in the inner pot and add the massaman paste. Cook, while stirring, for 2 to 3 minutes.
- Pour in half the coconut milk and slowly bring to the boil while continuing to stir.
- Add the beef and stir for 5 minutes over a medium heat.
- Add the rest of the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar (stirring to make sure that it dissolves), ¾ of the peanuts and the tamarind.paste.
- Mix everything well and bring to the boil – turn down to a simmer and put on the lid – simmer for 5 minutes.
- Put the inner pot into the outer container and thermal cook without power for a minimum of 6 hours.
- Check seasoning and adjust with fish sauce if necessary.
- Serve with rice and garnish with the remaining peanuts.