Massaman Curry with Lamb

Method

1. 1
   • coconut milk4 dl
   • vegetable oil1 tbsp

   Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a heavy pot and warm over medium heat with the vegetable oil.

2. 2
   • massaman curry paste3 tbsp
   • cinnamon stick1
   • ground cardamom3 tsp

   Fry the curry paste — Stir in the massaman curry paste, cinnamon stick, and cardamom pods and fry for 3 minutes until fragrant.

   ⏱3 min
3. 3
   • coconut milk4 dl
   • leg of lamb700 g
   • beef stock2½ dl

   Simmer the lamb — Add the lamb and stir to coat, then pour in the remaining coconut milk and beef stock. Cover and simmer gently for 1 hour until the lamb is nearly tender.

   ⏱1 hr 10 min
4. 4
   • potato2
   • onion1
   • fish sauce2 tbsp

   Add the potatoes — Add the potato and onion, then simmer uncovered for 20 minutes until the potato is tender and the sauce has thickened.

   ⏱20 min
5. 5
   • fish sauce2 tbsp
   • palm sugar2 tbsp
   • tamarind paste2 tbsp
   • peanuts60 g
   • white rice300 g

   Finish and serve — Stir in the fish sauce, palm sugar, and tamarind paste, then scatter over the roasted peanuts and serve hot with steamed white rice.