Ingredients Jump to Instructions ↓

  1. 1 1/2kg diced lamb

  2. 2x400ml cans coconut milk

  3. 1 1/2 (375ml) cups chicken stock

  4. 2cm cassia bark or cinnamon

  5. 2 star anise

  6. 8 dried long red chillies, deseeded

  7. 1 teaspoon shrimp paste

  8. 2 teaspoon ground coriander

  9. 2 teaspoons ground cumin

  10. 1 teaspoon ground cinnamon

  11. 1 teaspoon ground cardamom

  12. 1 teaspoon ground white peppercorns

  13. teaspoon ground cloves

  14. 4 eschalots, chopped

  15. 5 small garlic cloves, chopped

  16. 1 stalk lemongrass, chopped

  17. 2cm galangal, chopped

  18. 1 teaspoon tamarind pulp

  19. 2 tablespoons warm water

  20. cup (60ml) vegetable oil

  21. palm sugar, to taste (approx 2 tablespoons)

  22. fish sauce (approx 1 tablespoon)

  23. 2 large potatoes, peeled and coarsely chopped

  24. 1/4 cup roasted peanuts, coarsely chopped

  25. 2 green onions, sliced thinly

Instructions Jump to Ingredients ↑

  1. Place lamb, coconut milk, stock, cassia bark and star anise in a large saucepan; bring to a boil. Reduce heat; simmer, about 1½ hours or until lamb is tender.

  2. Meanwhile, place chillies in small heatproof jug, cover with boiling water; stand 15 minutes, drain, chop finely.

  3. Toast the shrimp paste by wrapping in a small amount of foil and dry-frying foil parcel in a hot wok, tossing occasionally for about 2 minutes (or waving over a naked flame for 30 seconds using tongs to hold the parcel); cool.

  4. Dry roast ground spices in a dry wok until fragrant; remove to a plate and set aside. Add eschalots, garlic, lemongrass and galangal to the same wok and toast over high heat; tossing often until lightly browned and fragrant.

  5. Transfer fragrant vegetables and toasted spices, chillies and shrimp paste to a mortar and pestle or small blender. Pound or process until a smooth paste forms; set aside until ready to finish curry.

  6. Combine tamarind pulp and water in a small bowl stirring well. Strain through a small sieve - the brown liquid is tamarind water.

  7. Heat vegetable oil in wok. Add curry paste and cook until fragrant, about 2-3 minutes. Add lamb and its poaching liquid, 2 teaspoons of the tamarind water, sugar, fish sauce and potatoes; bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are just tender.

  8. Sprinkle with peanuts and green onions, serve with rice.


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