Lamb shoulder massaman curry

Serves 4 for curry

Prep time: 15 mins

Cook time: 2 hours 30 mins

2 x 400ml tins coconut milk

2 tbsp olive oil (optional)

1 large lamb shoulder on the bone

(approx. 2kg +)

2 tsp palm sugar

5 bay leaves

6 cardamon pods, toasted

2 tbsp fish sauce, or to taste

¼ cup tamarind purée, to taste

2/3 cup unsalted, roasted peanuts 3 large (900g) potatoes, peeled,

cut into 3cm pieces

½ cup fresh coriander or basil leaves,

to serve

Steamed rice, to serve

Massaman curry paste

1 tsp shrimp paste

8 long red chillies, half deseeded

(or less for heat), roughly chopped 1 medium (150g) brown onion,

chopped

4 garlic cloves, chopped 1 stem lemongrass, trimmed, white

part chopped

3cm piece galangal, peeled, chopped 2 tsp ground coriander

2 tsp ground cumin

1 tsp ground cinnamon

¼ tsp ground cloves

1. For curry paste: roast shrimp paste in a frying pan (or wrapped in foil in the oven for 5 minutes) until fragrant. Blend well with roughly chopped chillies, onion, garlic, lemongrass and galangal. Add coriander, cumin, cinnamon, cloves and one tablespoon of cold water until it forms a smooth thick paste. This makes about ½ cup.

2. For the curry: pre-heat oven to 160°C. Place an oven-proof pan over medium-high heat. Brown the lamb on both sides and pour off any fat. Remove lamb. If coconut cream has risen to the top of the tin use this, or else pour into same pan ¼ cup coconut milk and cook, stirring constantly for 3–5 minutes until it separates. If it does not separate, add optional oil. Add ¼ cup curry paste (or more to taste) and fry, stirring constantly until fragrant, for 1–2 minutes.

3. Add lamb to the paste and cook for 2–3 minutes on each side. Add remaining coconut milk, reserving two tablespoons for garnish later, increase heat and bring to boil. Add palm sugar, bay leaves, cardamom, fish sauce, tamarind puree and all but 2 tablespoons peanuts and bring to boil. Cover and place in pre-heated oven to cook for 2 ½ hours or until lamb is nearly tender. Add potatoes, cover and return to oven for further hour or until everything is tender and the meat is falling off the bones.

4. Serve half the lamb with steamed rice and topped with chopped remaining peanuts, remaining thick coconut cream and coarsely chopped fresh coriander.

Why this dish?

The aromatic, warming heat of this flavoursome curry is elevated beautifully by the fruit flavours, gentle tannins and juicy acidity of a top notch Barbera.