Thai Massaman Lamb Curry

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).

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.

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.

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 you're 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).

Other Vegetables: Other vegetables that can be used in this curry include eggplant, green beans, and tomato.