Lamb Massaman Curry
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.
|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|
|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|
You will need a blender.
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.