Monday, 29 December 2014

Time to be in the Kitchen...Lamb Massaman Curry

Every so often I get bored of the same week night meals that see us through Winter. As great as casseroles and pies are sometimes I fancy something fresher to eat. This mild lamb curry is perfect for that evening when you need something easy, and tasty enough to waken those tastebuds. There is quite a bit of simmering time, but it's this time that gives the gorgeously thick sauce a chance to form. Start it when you get home from work, or after the school run and it will be ready in a couple of hours.

Try to make the effort to find these ingredients, I found everything that I needed in my local Tesco supermarket. The result is a fragrant curry, with no one taste being dominant.


750g lamb (I used pre cut casserole pieces, the original recipe suggested neck fillets)
6 floury potatoes

2 red onions
2 garlic cloves
2 sticks fresh lemongrass
50g fresh ginger
3 red chillies, or 3 tsp fresh chilli paste
6 dried lime leaves
40g tamarind paste
6 cardamon pods
100ml peanut oil

2tsp ground turmeric
2tsp ground coriander
2tsp cumin seeds

200ml water
100g cashew nuts
2 chicken stock cubes
60g palm sugar (found in the Thai section at the supermarket)
400ml unsweetened coconut milk
75ml fish sauce

Fresh coriander 

Dice the lamb if needed, peel and dice the potatoes and set aside.

Dice the onion and garlic, crush the lemongrass with the back of a knife then chop finely. Peel & grate the ginger, deseed and finely chop the chillies, de-stem the lime leaves and chop finely. Chop half the nuts and crush the cardamon pods. 

Colour the lamb in a wok and set aside in a bowl.

In a large saucepan dry fry the dried spices (turmeric, ground coriander & cumin seeds) for 1 minute then add half the oil and mix together. Add the onion, garlic, lemongrass, ginger, chillies, lime leaves and tamarind paste and cook for 3 minutes.

Boil 200ml of water and dissolve the stock cubes. Add this to the saucepan, along with half the cashew nuts, palm sugar, coconut milk, the remaining peanut oil, fish sauce and the lamb.

Simmer for 45 minutes, stirring occasionally. Add the potatoes and cook again for a further 45 minutes. Finish the dish with the remaining nuts and some chopped coriander. 

Serve with boiled rice and naan breads.

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