Lamb Massaman Curry

Ingredients

• 400 ml (1 can) coconut milk
• 60 ml (1/4 cup) massaman curry paste
• 600 g (1 1/2lbs) lamb neck fillet, cut into thick slices
• 2 onions, peeled and cut into wedges
• 4 kaffir lime leaves
• 1 cinnamon stick
• 15 ml (1 tbsp) tamarind paste
• 15 ml (1 tbsp) brown sugar
• 15 ml (1 tbsp) fish sauce
• 90 g (3oz) toasted peanuts
• 450 g (1lb) new potatoes, washed and halved
• 2 red chillies, washed and finely sliced

Instructions

1. 1

   Preheat the oven to 180°C / 160°F / 355°F / gas mark 4.

2. 2

   Heat 30ml (2 tbsp) of coconut milk in a cast iron casserole dish.

3. 3

   Add the curry paste and fry for 1 minute.

4. 4

   Stir in the lamb pieces and brown all over.

5. 5

   Add the remaining coconut milk, onions, kaffir lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce, half of the peanuts, and 250ml (1 cup) of water.

6. 6

   Bring to a simmer, cover with a lid and cook in the oven for 45 minutes.

7. 7

   Remove the casserole from the oven and stir in the new potatoes.

8. 8

   Cook in the oven for a further 45 minutes or until the meat is tender and the potatoes cooked through.

9. 9

   Sprinkle with the chillies and the remaining peanuts, then serve with white rice, lime and coriander leaves.