Massaman Curry

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This melt-in-your-mouth curry from southern Thailand combines typical Thai ingredients with a strong Indian influence. Like Indian curries, this recipe is heavy on dry spices and very aromatic.

2 tablespoons peanut oil

700g lamb steaks, cut in large cubes

1 large onion, finely chopped

4cm piece fresh ginger, finely grated

4 cloves garlic, chopped

1 bird’s eye chilli, thinly sliced, plus extra to serve 1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 cup liquid chicken stock

1 tablespoon palm sugar or brown sugar

¼ cup fish sauce, to taste

Finely grated zest and juice of 1 lime 400ml can coconut milk

8 small waxy potatoes, halved

¾ cup dry-roasted peanuts

½ cup fresh coriander sprigs

Heat oil in a large frying pan over high heat. Season lamb with salt and then brown on all sides, in 2-3 batches, as necessary. Set aside.

Add onion, ginger, garlic, chilli and dry spices to the pan and stir-fry for 1 minute until fragrant.

Stir in stock, sugar, fish sauce, lime zest and juice. Return lamb and juices to the pan. Bring to the boil, then reduce heat to simmer gently for 45 minutes.

Stir in coconut milk, potatoes and peanuts. Simmer a further 45 minutes, stirring occasionally, until lamb and potatoes are tender.

Scatter with coriander and serve with extra chillies on the side. Serves 6