* 500g/1lb 2oz New potatoes
* 1 tablespoon Ghee or Vegetable oil
* 800g (1lb 12oz) beef shin, cut into bite-sized pieces
* 3 tablespoons Massaman curry paste
* 5cm (2") fresh Root ginger, peeled and Grated
* Bunch fresh Coriander, stalks separated and finely chopped
* 400ml (14fl oz) tin Coconut milk
* 1 teaspoon Jaggery or Brown sugar
* Grated Zest and Juice of 1 Lime
* Grated Zest and Juice of 1 lemon
* 1 tablespoon Nam pla (Fish sauce)
* 150 ml Beef stock or vegetable stock as needed
'''garnish'''

* A handful of roughly chopped Roasted unsalted Peanuts

===Method===
* Halve the New potatoes and pop them in the Slow cooker
* Heat a Wok or Frying pan, add the Ghee or Oil and Brown the Meat in small batches
* Add the Meat to the Slow cooker as each batch is Browned
* Next add the massaman paste, Ginger and Coriander stalks to the Wok and Stir-fry for a few minutes
* Add the Coconut milk to the Wok and bring to the Boil
* Reduce the heat, mix in the Sugar, Lime zest and Nam pla and pour this mixture over the Meat and Potatoes
* Add enough beef stock or vegetable stock to cover the meat and potatoes, rinsing out the coconut milk can with it first.
* Stir well, pop the lid on and slow cook on low for 8 hours
* After 8 hours, ladle off any excess Fat and serve

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