Goat Shanks Massaman Curry

My new job is taking over my life at the moment. New people. New client. New processes to process. I have somehow neglected my blog. I will love to say that it will pick back up but I am not sure at this point. Job vs Blog. What will you pick?

It has also been awhile since I last posted a recipe. I am still resting my right wrist and it is taking its time to heal. I fired the physio that my GP recommended and went back to our long time osteopath. He is brilliant and I caught just in time before he goes away to be a first time daddy. He has not yet failed both of us and I hope never. I really hope that he can fix me up. I have been told by many to keep my hand still and rest it. He said I should move it more but with care of course. I was to keep the brace on during the day at work but remove it when I am home. My first question to him was “Can I cook?” and he said “Of course” I smiled. And then I asked if I could cycle and was turned down flat. That is going to take awhile as my right hand is weak and I need time to strengthen it up. Bummer but at least I can cook (with care). So that evening, I got home and cooked. I cooked a goat shank massaman curry. Why?

In a recent Australian Masterchef elimination challenge, Kumar and Andrew had to go head to head to fix a terrible version of massaman curry. Andrew left the Masterchef Kitchen that evening on the basis that it tasted less of a massaman curry as it has no peanuts and another reason that I cannot remember. I looked up the Masterchef website for the recipe and decided to give it a shot. I tweaked the spices a little and added the all important peanuts to the recipe. Having said that, have a look at the recipe and the photo and let me know what I absent mindedly left out when I made this dish :)

I used 3 fat chilli that was given to be by a very twitter friend. She made a call out to see who wanted 2kg of red hot chilli and I raised my hand. Most likely the first as well. The chilli are gorgeous. I have given some away and some, I will attempt to make pickled chilli and chilli jam.

Massaman paste

Massaman paste (taken with galaxy)

I will usually like to use the mortal and pestle for paste but not until the hand gets better. Just remember to toast the spices. The flavour is still pretty intense and I am quite please with the colour and the texture.

goat shanks massaman curry

goat shanks massaman curry

Oh! By the way, I bought these beautiful goat shanks from Melbourne Showgrounds farmers market. And apologies for the bad photos lately. The first photo is taken with my phone and the second is pretty sloppy with the DSLR. Taking photos in a brace is quite difficult and the hand gets pretty tired pretty quick.



Massaman Paste

  • 4 dried red chilli, soaked in ¼ cup hot water for 2 hours
  • 3 fresh red chilli
  • ½ teaspoon white peppercorns
  • ½ teaspoons whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1 stick of cinnamon
  • 140g shallots, chopped
  • 1 tablespoon lemongrass, chopped
  • 5 large cloves garlic, chopped
  • 2 ½ cm piece galangal, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon shrimp paste
  • ½ teaspoon ground turmeric


  • 2 goat shanks
  • 4 tablespoons peanut oil
  • 85g shallots sliced
  • 400ml coconut milk
  • 15 curry leaves
  • 5 tablespoons massaman curry paste (made fresh – ingredients above)
  • 1 ½ tablespoons fish sauce
  • 1 teaspoons thick tamarind paste
  • 1 teaspoons palm sugar
  • 2 small potatoes, cubed
  • 100g of unsalted peanuts
  • 750ml of water
  • Crispy fried shallots, to garnish (recipe here)


  1. For paste, in a frying pan dry roast cumin seeds, peppercorns, coriander seeds and cinnamon over a medium heat
  2. Remove and allow to cool, grind in a coffee grinder or mortar and pestle to a fine powder
  3. Place chillies and their soaking liquid with the ground spices in a food processor. Add the remaining paste ingredients and process to a smooth paste
  4. For curry, heat oil to a heavy based frying pan, add the massaman curry paste and panfry until fragrant in a low to medium heat
  5. Take the thick part of the coconut cream and add to the hot pan with curry leaves and combine all together till it becomes quite brown and bits of oil comes out from the sauce
  6. Add goat shank and coat with all the sauce and paste for a few minutes
  7. Reduce the heat to low and add fish sauce, tamarind, palm sugar and water to cover the shanks. Stir to combine and bring to a simmer for about 3 hours or until the meat is tender
  8. In the last half hour, add the potatoes and then add the remaining coconut milk and grinded peanuts and bring back to a simmer
  9. Garnish with crispy shallots and a touch of fresh coriander. Serve hot and best eaten with rice