Lamb Massaman
I'll admit this recipe is completely selfish and developed for me! Whenever I have Thai takeaway I always order massamam, it's my fave and I have tried a few times to replicate it and failed but I finally did it!! This recipe is as good as my local Thai restaurant if not better.
This recipe features fantastic quality grass-fed lamb from my favourite butcher box delivery service Butcher Crowd .
Servings: 4
Ingredients
1 tsp Extra Virgin Olive Oil
¾ cup Basmati Rice, cooked as per packet instructions
400g Lamb, Diced (You can order pre-diced lamb through Butcher Crowd Box., so handy!)
1 Onion, diced
2 Potatoes, cut into large chunks
2 cups Bone Broth or Vegetable Stock
½ x 400ml can (200ml) Coconut Cream
1/3 cup Peanuts, crushed
Coriander garnished
Salt & Pepper, to taste
Massamam Paste:
2 Garlic Cloves, minced
1 Red Chilli, finely diced
1 Lemongrass, finely chopped
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Fish Sauce
1 tsp Coconut Sugar
1 tsp Galangal, minced (alternatively ginger can be used)
½ tsp Ground Cardamom
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
Method
Add all paste ingredients into a mortar and pestle and grind into a paste (alternatively, ingredients can be blitzed in a blender until combined).
Heat oil in a medium saucepan on a medium heat.
Add onion and paste, cook until onions have softened and fragrant, approximately 2 minutes.
Add lamb and stir until lightly browned and coated in the paste, approximately 3 minutes.
Add potatoes and broth to saucepan, bring to a boil and then reduce to a simmer for 20 minutes or until potatoes are soft and liquid has reduced.
Stir through coconut cream and cook until slightly thickened, approximately 3 minutes.
Serve with a bed of rice and sprinkle with peanuts and coriander.