Lamb Massaman Curry
Serving - 7
INGREDIENTS
Dry red chili - 5
Water - 80 milliliters
Lamb - 800 grams
Kosher salt - 1 teaspoon
White pepper powder - 1/4 teaspoon
Cumin - 1 teaspoon
Coriander seeds - 1 tablespoon
Cardamom - 3 pods
Cloves - 4 pods
Cinnamon stick - 1
Mace - 1/4 teaspoon
Onion - 110 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Dry lemongrass - 2 stalks
Roasted peanuts - 1 1/2 tablespoons
Water - 70 milliliters
Oil - 4 teaspoons ( divided )
Green cardamom - 3 pods
Star anise - 1
Bay leaf - 1
Onion - 50 grams
Coconut milk - 400 milliliters
Kosher salt - 1 teaspoon
White pepper powder - 1/4 teaspoon
Nutmeg powder - 1/4 teaspoon
Potatoes - 230 grams
Mutton stock - 1 litre
Fish sauce - 2 1/2 tablespoons
Tamarind paste - 50 grams
Brown sugar - 1 tablespoon
Roasted peanuts - 1 1/2 tablespoons
Red chili - 1 teaspoon
PREPARATION
- In a bowl add 5 dry red chili, 80 millilters water and soak for 20 minutes.
- Now, take 800 grams lamb in a mixing bowl, add 1 teaspoon kosher salt, 1/4 teaspoon white pepper powder and marinate for 20 minutes.
- In a pan add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 3 pods cardamom, 4 pods cloves, 1 cinnamon stick and 1/4 teaspoon mace, stir and dry roast all ingredients.
- Transfer it into a grinder and grind into a powder.
- In a bowl add, 110 grams onion, soaked dry red chilies, 1 tablespoon garlic, 1 tablespoon ginger, 2 stalks dry lemongrass, 1 1/2 tablespoon roasted peanuts and 70 milliliters water.
- Transfer the ingredients into blender and blend into smooth paste.
- Heat 2 tablespoons oil in wok and add marinated lamb.
- Sauté for 12-15 minutes on a medium heat.
- In another wok, heat 2 teaspoons oil, add 3 pods cardamom, 1 star anise, 1 bay leaf, and stir.
- Now, add 50 grams onion and sauté it till translucent.
- Then, add blended paste and cook for 5-6 minutes.
- Now, add sautéed lamb, mix once and add 400 milliliters coconut milk and stir well.
- Cover the lid and cook for 35-40 minutes.
- Remove the lid and give it a nice stir.
- Now, add prepared blended masala, 1 teaspoon kosher salt, 1/4 teaspoon white pepper powder, 1/4 teaspoon nutmeg powder, and mix well.
- Then add 230 grams diced potatoes and stir well.
- Add 1 litre mutton stock and mix.
- Cover the lid and cook for 40-45 minutes.
- Remove the lid, stir once and add 2 1/2 tablespoons fish sauce, 50 grams tamarind paste and stir it properly.
- Add 1 tablespoon brown sugar, 1 1/2 tablespoons roasted peanuts and mix well.
- Garnish with chopped red chilies.
- Serve hot.