Muslim curry of braised lamb

Muslim curry of braised lamb

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This is such a good dish. The many spices make it so aromatic, and quite unique. Do not be put off by the extra effort that this curry involves.

Ingredients

Quantity Ingredient
60ml coconut oil or canola oil
1 star anise
2.5 cm piece cassia bark
2 bay leaves
2 cardamom pods
400g lamb shoulder or leg, diced
3 tablespoons Muslim-style curry paste
60g palm sugar, shaved
60ml fish sauce
500ml Chicken stock
250ml coconut cream
6 kipfler or other boiling potatoes, peeled and halved
8 small white baby onions, peeled
250ml Tamarind
2 tablespoons crushed roasted peanuts, to garnish

Method

  1. Heat the oil in a large heavy-based saucepan over a high heat. Add the star anise, cassia bark, bay leaves and cardamom and fry, stirring continuously, for 4–5 minutes to release their aroma.
  2. Add the lamb and seal on all sides, about 10 minutes. Add the Muslim-style curry paste, palm sugar and fish sauce and continue to cook, stirring frequently, for a further 10 minutes until the paste is fragrant and cooked out.
  3. Meanwhile, combine the chicken stock and coconut cream in a heavy-based saucepan and bring to the boil over a high heat. Pour over the lamb, then reduce the heat to low and simmer for 45 minutes, until the lamb is tender.
  4. Add the potatoes and onions and simmer for about 20 minutes, until cooked through.
  5. Add the tamarind, stir through and taste for seasoning – it should be rich, spicy, sweet, sour and salty.
  6. Spoon into a serving bowl and garnish with the peanuts.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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