Meat - Thai Massaman Lamb Curry

Thai Massaman Lamb Curry

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Ingredients:

  500g lamb shoulder cut into cubes or pieces
500ml chicken stock
Medium onion diced
3 bay leaves
1-2 potatoes, cut into chunks (par boil for 10 minutes if cooking chicken)
optional: 1 whole star anise
1/4 cup fresh basil

For the curry sauce
thumb-piece ginger, grated
4-5 cloves garlic
1 stalk lemongrass , grated
2 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
1/4 cup chopped unsalted cashews (+ a few more for garnish)
1 tsp. ground coriander

1 tsp. whole cumin seed
1/8 tsp. cardamon
1 tsp. turmeric
1 tsp. tamarind, or substitute 1 Tbsp. lime juice
1 Tbsp. brown sugar
3/4 tsp. shrimp paste
2 Tbsp. fish sauce
400ml coconut milk boil down to 50%

Method:

  1. Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, also add the upper leftover stalk pieces. Bring to a boil then reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (You can also choose to skip this step - see note below recipe).
  2. Add all curry sauce ingredients, stirring with each addition. Also add the potatoes and whole star anise (if using). Return to a boil, then continue simmering 30 more minutes or until potatoes are tender. Stir occasionally.
  3. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
  4. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with a few more cashews and fresh basil. Serve with Thai jasmine rice, and ENJOY!

Time-Saving Tip: In this recipe I have chosen to pre-boil the meat for more tenderness - it takes longer, but I find the resulting taste worth it. However, if youre in a hurry, you can easily cut back on this step (if simmering meat 30 minutes or less, leave off lid or reduce stock to 2 cups).