Ingredients Jump to Instructions ↓

  1. 1kg lamb shoulder, cut into 3cm cubes

  2. 100g diced onion

  3. 50g fresh pineapple pieces

  4. 1 tablespoon vegetable oil

  5. 120g massaman curry paste

  6. 2 x tins quality coconut cream

  7. 2 tablespoon fish sauce

  8. 1 tablespoon salt

  9. 4-tablespoon palm sugar (or caster sugar)

  10. 50g fried peanuts

  11. 200g potato cubes (2cm)

  12. to 1 cup of water

  13. 1 smashed lemongrass stalk

  14. Garnish

  15. fresh coriander

  16. fried shallots

  17. teaspoon coconut cream

  18. Massaman curry paste

  19. 1 tablespoon coriander seeds

  20. tablespoon cumin seeds

  21. 1 tablespoon white peppercorns

  22. 2 stalks lemongrass (the tender, inner white part only), finely sliced

  23. 3 cloves garlic, peeled

  24. 1 Spanish onion, peeled and sliced

  25. 1 medium sized knob ginger, peeled and sliced

  26. 1 tablespoon shrimp paste

  27. 7 large dried chillies, soaked in warm water

  28. 1 tablespoon cardamom seeds

  29. 2 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bring to the boil and add fish sauce. Bring back to the boil again; add pineapple, peanuts, salt and sugar.

  3. 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.

  4. Just before serving, steam the potato and add to dish.

  5. Garnish with coriander, fried shallots and a teaspoon of coconut cream. Serve with jasmine rice.

  6. 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.

  7. Heat oil, brown garlic and onions. Add all of the remaining ingredients and mix well over low heat.

  8. Place cooked mixture and roasted spices into food processor and blend to a paste.

  9. Add additional vegetable oil little by little if paste too dry.


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