This pressure cooker lamb shanks curry comes together fast, making a rich and hearty meal for weeknights or weekends. Serve this curry with coconut rice for a complete winter meal.
Ingredients
Method
Heat oil in a 6-litre (24-cup) pressure cooker; cook shanks in batches, for 6 minutes or until browned. Remove shanks from cooker.
Add paste; cook, stirring, for 1 minute or until fragrant. Add coconut milk and cream, peanuts, spices, bay leaves and shanks; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 45 minutes.
Release pressure using quick release method; remove lid. Add potatoes, coconut sugar, fish sauce and tamarind; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 10 minutes.
Release pressure using quick release method; remove lid. Check the seasoning; adjust if necessary. Serve topped with Thai basil, chilli and the extra peanuts.
Key ingredients in pressure cooker lamb shanks
Lamb shanks: This meaty cut becomes meltingly tender in the pressure cooker, with a deep, rich flavour.
Dutch cream potatoes: Buttery with yellow flesh, Dutch cream can be substituted with desiree potatoes.
Massaman curry paste: A mild curry paste with warm, complex flavours and a gentle heat.
Coconut milk: For subtle sweetness to balance the spices.
Coconut cream: This curry staple adds a rich and silky flavour.
Roasted peanuts: Adds crunch and texture to the creamy curry.
Cinnamon stick: Used universally as a sweet, fragrant flavouring for both sweet and savoury foods.
Star anise: A dried star-shaped pod whose seeds have an astringent aniseed flavour.
Cardamom pods: They have a distinctive aromatic, sweetly rich flavour.
Cloves: Can be purchased whole or in ground form. They have a strong scent and taste so should be used sparingly.
Thai basil: A fresh, slightly peppery aniseed flavour, Thai basil has smaller leaves and purplish stems than sweet basil.
Can you freeze this lamb shank curry?
Yes, this pressure cooker lamb shanks recipe can be frozen at the end of step 3.
Pressure cooker tips
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure; your cooker will automatically stabilise itself.
Always check with the manufacturer’s instructions before using your pressure cooker.
