Thai Massaman Curry with Lamb

Thai massaman curry is a wonderful fusion of southeast Asian ingredients that fills the kitchen with fantastic aromas and the mouth with layers of flavor.

Recipe

Ingredients

Peanut or other high-smoking point oil

• 1 medium russet potato, diced

• 1 1/2 lb. cubed pork shoulder

• 1 cup diced onion

• 1-2 Tbsp. minced garlic

• 4 Tbsp. Thai red curry paste

• 2 cups beef or lamb stock

• 1 cup coconut milk

• 1 Tbsp. minced lemon grass

• 1 pod star anise

• 1/2 tsp. cinnamon

• 1/2 tsp. ground cloves

• 1 Tbsp. fish sauce

• 2 kaffir lime leaves (or bay leaves)

• 2 Tbsp. chopped fresh cilantro

• 1 Tbsp. Thai basil

Directions

Add enough oil to a heated (medium high) wok or large deep saute pan to give you about a quarter inch depth.

Fry the diced potato in the oil until just starting to brown. Remove with a slotted spoon and set aside.

Pour off all but a couple of tablespoons of oil and brown the lamb for several minutes. Remove with a slotted spoon and reserve.

Add the onion to the hot pan. Cook until it begins to soften, then add the garlic and saute about 30 second more.

Add the curry paste and cook for another minute or so, stirring constantly.

Pour in 1 cup of the stock and deglaze the pan, scraping up any residue stuck to the pan, then add the coconut milk, reserved lamb, lemon grass, star anise, cinnamon, cloves, lime or bay leaves, cilantro, basil and fish sauce. Then add enough of the remaining stock to fully cover the lamb chunks.

Simmer the curry for at least an hour, uncovered (you may need to add some additional stock now and then as the liquid reduces).

Serve hot (with a side of Jasmine rice), garnished with additional chopped cilantro and if available, a few pieces of dried coconut.

Full printable recipe at http://ift.tt/1G9AYXJ

bon appetit