Firstly, let me apologise for my lack of posting lately (they actually advise never to apologise, but whatever, I am.) As a food blogger, winter sun can be challenging. I used to not really care and take my dinner photos at night anyway, but the results really annoy me so I have been aiming to try and cook dinner during the day to photograph it properly. You can see how this is fraught with problems for a family. My life has just been insane lately, but anyway, I guess you don’t want to necessarily hear my excuses! I’m thinking about rigging up some sort of lighting situation so that I can take photos at night that I’d be happy to put on here.
Today there is a distinct chill in the air in Sydney, perhaps the first time that I feel like winter is truly on its way. I think it’s the perfect day for something slow cooked and comforting and these Massaman Lamb Shanks fit the bill.
Massaman curry is a great one for children as it’s mild and sweet. I really wanted to make my own curry paste and I’d encourage you to give it a go yourself. I was wandering around the supermarket the other day (sans list as always) and I looked at the aisles and aisles devoted to pre-made pastes, pasta sauces, simmer sauces, stirfry sauces and so on. It was actually baffling. I get that people are time poor and don’t have the time to spend hours on making dinner, but I don’t think that these jars and sachets are actually saving much time. If anything the fact that these products exist in such abundance has educated us the consumer to believe that making them ourselves is too hard. I can assure you that in most cases it’s not.
Take making the paste for this recipe. It’s literally about roughly chopping a bunch of stuff, pan frying it for a bit then blitzing up in a blender. It’s not hard and it doesn’t take that much time. I made enough for two curries with the amounts in this recipe so I stored half in the fridge and used it the following week to make a chicken curry. The flavour is so superior to anything I’ve had from a jar. I also don’t want to sound snooty by suggesting you should eschew all jars. All I’m trying to say is don’t doubt yourself in the kitchen. Be confident that you can make things from scratch. That way when you use a jar to save time, you’ll really appreciate how good your home made version is in comparison.
INGREDIENTS
Curry Paste
1 medium red onion, roughly diced
6 cloves garlic, peeled
4cm piece of galangal (or substitute with ginger), peeled and roughly chopped
1 stalk lemongrass, white part only, roughly chopped
1 bunch coriander, roots and bottom stem only, well washed and roughly chopped
4 long red chillies, roughly chopped
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 cardamom pod
1 cinnamon quill
3 cloves
1/2 tsp nutmeg
1 star anise
1 tblsp sea salt
The rest
4-6 lamb shanks (1 per person)
oil
2 large potatoes, peeled, diced into large pieces
500ml chicken stock
1 tin coconut cream
1 tblsp white sugar (I actually omit this)
1 tblsp tamarind paste
1 tblsp fish sauce
coriander leaves
steamed rice to serve
METHOD
Place a large non-stick frying pan over medium-high heat and add the onion, garlic, galangal, lemongrass and coriander roots to the pan. Dry fry for around 10 minutes until everything softens.

Meanwhile take a small non-stick frying pan and dry fry the coriander seeds, cumin seeds, cardamom pod, cinnamon quill, cloves, nutmeg, star anise and sea salt until fragrant and toasted. Place the spices into a small spice grinder or blender and whizz until ground down.

Place the spices and softened aromatic vegetables along with the red chillies into a blender or food processor and blend for 2 minutes until a smooth paste is formed. You can drizzle in a little oil to bring it together if needed.

To make the curry, preheat your oven to 160°C. Take a cast iron casserole and place on your stove on medium heat. Add some oil then brown the shanks in batches all over. Set the shanks aside on a plate whilst you add a little more oil to the pot and begin frying half the curry paste that you made (reserve the other half for another time). Fry until fragrant and add your lamb shanks back to the pot along with the potatoes. Add the chicken stock and coconut cream and top up with a little water if necessary, to barely cover the shanks. Cover with a lid and bake in the oven for 2-3 hours, until the shanks are tender and the potatoes have thickened the sauce.

Remove from the oven. Add the sugar, tamarind paste and fish sauce. Taste and add more seasonings to suit your palette. Serve with rice and coriander leaves and perhaps a squeeze of lime.

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What I like about the products is that they don’t claim to be health foods, they are not sold in the health food aisle (like those Healtheries Potato Stix from earlier). They are a snack food that is trying to be quite transparent about the ingredients they use. They are certified organic, but that’s not a health claim, it’s just a fact that may or may not be important to you as a parent. Otherwise they compete with similar product by Heinz and other small snack brands and are found in the baby food section of the supermarket.

Today our family did the Cremorne Point Walk and it’s most definitely one we’ll do again. If you want to see the natural beauty of Sydney, contrasted against the vast expanse of the Sydney skyline, this is the walk for you. It’s even manageable with a pram, with most of the walk, especially on the ‘money shot’ Sydney Harbour side having softly undulating, really well maintained paths.
There are a few steps right at the start, but the rest of the way on the first half of the path, along the Sydney Harbour foreshore, is all flat. This is great for prams, bikes or scooters.























