Ingredients
- 1.5 kgleg of lamb, bone in and cut into chunky pieces (ask your butcher to do this)
- 1onion, diced
- 50 gMassaman curry paste
- 1 tspStaffords Chilli Paste
- 1 tspStaffords Garlic Paste
- 1 tspStaffords Ginger Paste
- 2 stalkslemongrass
- 2 Tbsptamarind paste
- 4dried lime leaves
- 2cinnamon sticks
- 250 mllamb or chicken stock
- 400 mlStaffords Coconut Milk
- 6 mediumpotatoes, peeled and quartered
- For cookingolive oil
- To tastesalt and pepper
- To servecooked white rice
- To servefresh coriander
- To serveroasted peanuts
- To servelime wedges
- To serveroti
Made with Staffords
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Method
Heat a drizzle of olive oil in a large pot with a lid. Brown the lamb pieces well all over, then remove from the pot and set aside.
Add the onion to the pot with the residual lamb fat and olive oil, season with salt and sauté until soft. Add the Massaman curry paste and the Staffords chilli, garlic and ginger pastes and cook for a minute until fragrant.
Prepare the lemongrass by slicing off the hard bottom of each stem, then slicing down the side and removing the hard, often dried out, outer layer. Slice into thin rings.
Add the lemongrass to the pot with the tamarind paste, lime leaves, cinnamon sticks, stock and Staffords Coconut Milk. Mix everything together and bring to a simmer.
Return the lamb to the pot and nestle it into the liquid. Turn the heat to its lowest setting, cover and keep at a bare simmer until the meat is completely tender, about 2 hours.
When the lamb has about 45 minutes to go, add the potatoes so they cook until tender and absorb the curry flavour. Once the potatoes are cooked through and the lamb is fall-apart tender, taste and adjust the seasoning.
Serve the curry on a bed of rice, topped with fresh coriander and roasted peanuts, with lime wedges and roti on the side.
Other cuts like shoulder or knuckles, or any slow cooking or stewing meat, also work well.
