Lamb Massaman Curry

By Gizzi Erskine
Lamb Massaman Curry from Gizzi Erskine's Kitchen Magic

For those who are a bit wimpy when it comes to all things spicy, a lamb massaman curry is perfect. It’s really mild, and more like a flavourful and comforting stew than a fierce curry, but it’s also quite complex because of the caramelised shallots, garlic and sweet spices. A pretty impressive dinner-party dish for you to wow your guests with your knowledge of Asian flavours.

Ingredients

  • 500g lamb neck fillet, cut into 3cm cubes
  • 2 x 400g tins of coconut milk
  • 400ml lamb or chicken stock
  • 2 tbsp brown sugar
  • 8 smallish waxy new potatoes
  • sea salt and freshly ground black pepper
  • 3 tbsp peanuts, toasted and crushed
  • rice and fresh coriander, to serve
  • For the curry paste:
  • 4 shallots, peeled and sliced
  • 5 garlic cloves, peeled
  • 2 red chillies
  • 3cm piece fresh root ginger, peeled and sliced
  • 2 stalks of lemongrass, outer leaves removed, then chopped
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp nutmeg, grated
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 4 cardamon pods, crushed
  • 2 tbsp Thai fish sauce
  • 1 tsp shrimp paste (from the international section of the supermarket)
  • 3 tbsp groundnut oil

Instructions

Put all the paste ingredients into a blender and blitz for 30 seconds until smooth. Heat a wok (one with a lid), pour in the paste and stir-fry for 1 minute to awaken the flavours. Add the lamb and stir-fry on a high heat for a good 5 minutes, until the meat is coated in the paste. You want to try to get some colour on the meat, so make sure the heat is quite high, but not so high that the paste burns.

Add the coconut milk, stock and brown sugar, then pop the lid on top and leave to bubble away very gently for 45 minutes. Add the potatoes, cover again, and carry on cooking for a further 45 minutes. The curry is ready when the lamb is meltingly tender and the potatoes are cooked through. Season with salt and pepper, and serve with rice. Scatter peanuts and fresh coriander on top of the curry.

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