Massaman Lamb Curry Recipe

Massaman Lamb Curry Recipe

2 cups (500ml) coconut milk

2-3 tablespoons vegetable oil (optional)

¼ cup (60ml) massaman curry paste (pls. refer to

  More Indian Recipes below)

375g boneless lamb leg, thinly sliced

2 potatoes or 375g sweet potato, taro, or pumpkin,

  peeled and cubed

1 teaspoon palm sugar

5 bay leaves

5 cardamom pods, toasted

2-3 tablespoons fish sauce

3-5 tablespoons tamarind puree, to taste

Method:

Let coconut milk stand, allowing the thick coconut milk to rise to the top.  Spoon thick coconut milk into a small bowl and reserve 2 tablespoons for garnish.  In a wok or large, heavy frying pan, heat the thick coconut milk over medium-high heat, stirring constantly, until it separates, 3-5 minutes.  If it does not separate, add optional oil.  Add curry paste and fry, stirring constantly, until fragrant, 1-2 minutes.  Add meat and potatoes or other vegetable and cook until lamb is lightly browned on both sides, 2-3 minutes.  Add remaining thin coconut milk, increase heat and bring to a boil.  Add palm sugar – if using a wok, add it along the edge of the wok so that it melts before stirring into the curry; if using a frying pan, add directly to the curry.  Add remaining ingredients and bring just to a boil.  Reduce heat and simmer until vegetables are tender, about 20 minutes.  Transfer to a serving bowl, and serve.