Lamb massaman curry
Nhut Huynh
INGREDIENTS
1kg lamb shoulder, cut into 3cm cubes
100g diced onion
50g fresh pineapple pieces
1 tablespoon vegetable oil
120g massaman curry paste
2 x tins quality coconut cream
2 tablespoon fish sauce
1 tablespoon salt
4-tablespoon palm sugar (or caster sugar)
50g fried peanuts
200g potato cubes (2cm)
½ to 1 cup of water
1 smashed lemongrass stalk
Garnish
fresh coriander
fried shallots
teaspoon coconut cream
Massaman curry paste
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon white peppercorns
2 stalks lemongrass (the tender, inner white part only), finely sliced
3 cloves garlic, peeled
1 Spanish onion, peeled and sliced
1 medium sized knob ginger, peeled and sliced
1 tablespoon shrimp paste
7 large dried chillies, soaked in warm water
1 tablespoon cardamom seeds
2 tablespoon vegetable oil
METHOD
In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir.
Bring to the boil and add fish sauce. Bring back to the boil again; add pineapple, peanuts, salt and sugar.
Pour in remaining coconut cream and bring to nearly boiling then add lamb. Stir occasionally. Simmer on very low heat without lid for 90 minutes or until meat tender.
Just before serving, steam the potato and add to dish.
Garnish with coriander, fried shallots and a teaspoon of coconut cream. Serve with jasmine rice.
Massaman curry paste
In a dry heavy based pan, roast the coriander, cumin and peppercorns. Cool and pulse in a coffee grinder or grind in mortar and pestle.
Heat oil, brown garlic and onions. Add all of the remaining ingredients and mix well over low heat.
Place cooked mixture and roasted spices into food processor and blend to a paste.
Add additional vegetable oil little by little if paste too dry.
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