Thai Lamb Massaman Curry
• 1-2 pounds lamb shoulder (chicken can also be used), cut into cubes or
pieces
• 2+1/2 cups good-tasting chicken or beef stock
• 1/3 cup diced onion
• 3 bay leaves
• 1-2 potatoes, cut into chunks
• optional: 1 whole star anise
• 1/4 cup fresh basil
• FOR THE CURRY SAUCE:
• 1 thumb-piece ginger, grated
• 4-5 cloves garlic
• 1 stalk lemongrass
• 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
• 1/4 cup chopped unsalted cashews, roasted (+ a few more for garnish)
• 1 tsp. ground coriander
• 1 tsp. whole cumin seed
• 1/2 tsp. white pepper
• 1 tsp. turmeric
• 1/8 tsp. cardamon
• 1 tsp. tamarind, or substitute 1 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 3/4 tsp. shrimp paste (available by the jar at Asian stores) * optional
• 2 Tbsp. fish sauce
• 1 14 ounce (400 ml) can coconut milk (not lite)
1. 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).
2. Add all 'curry sauce' ingredients, stirring with each addition. Also add the potatoes and whole star anise (if using). Chop the basil leaves and add. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender. Stir occasionally.
3. ** If you are pushed for time, you can skip all the curry sauce ingredients (from the ginger - to Tamarind in list above) and just use a massaman paste instead. You will need to adjust the taste as in point 4 below.
4. While the potatoes are cooking in the curry, roast the cashews for about 15 minutes in the oven - Gas Mark 4, 180 C or 160 Fan. Leave to cool.
5. 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.
6. Add the cashew nuts about 10 minutes before end of cooking. Discard star anise and any lemongrass pieces.
7. 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 is really 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.