MASSAMAN LAMB CURRY

Prep: 15 mins. Cooking: 40 mins. Serves 4

1 cup (250ml) coconut cream

110g massaman or yellow curry paste (available from Thai grocers and select delis and supermarkets)

2 cardamom pods, bruised

2 cinnamon quills

2 star anise

2 fresh bay leaves

6 fresh curry leaves

800g lamb leg meat, cut into 4cm pieces 500g desiree potatoes, cut into

4cm pieces

800ml coconut milk

50g soft palm sugar, or to taste

50ml fish sauce, or to taste

¼ cup (60ml) tamarind paste (available from Asian and Indian grocers and select supermarkets and delis)

¼ cup (35g) unsalted roasted peanuts, coarsely chopped

Fresh coriander leaves, steamed jasmine rice and warm roti, to serve

1 Place coconut cream in a large saucepan over medium-high heat and cook until split, 4–5 mins. Add curry paste, spices and herbs and fry until fragrant, a further 1–2 mins. Add lamb and fry until sealed, a further 4–5 mins, then add potato and stir until well coated. Add coconut milk and simmer over medium heat, stirring occasionally, until potato is tender and lamb is just cooked, 25–30 mins. Season to taste with palm sugar, fish sauce and tamarind paste in the last few minutes of cooking. Spoon into bowls and garnish with peanuts and coriander leaves. Serve with steamed jasmine rice and warm roti.

TIP Ask your butcher to bone and cut the lamb leg for you.