20110607

Mussaman curry

INGREDIENTS

1.5kg diced lamb
2x400ml cans coconut milk
1 ½ (375ml) cups chicken stock
2cm cassia bark or cinnamon
2 star anise
8 dried long red chillies, deseeded
1 teaspoon shrimp paste
2 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground white peppercorns
½ teaspoon ground cloves
4 eschalots, chopped
5 small garlic cloves, chopped
1 stalk lemongrass, chopped
2cm galangal, chopped
1 teaspoon tamarind pulp
2 tablespoons warm water
¼ cup (60ml) vegetable oil
palm sugar, to taste (approx 2 tablespoons)
fish sauce (approx 1 tablespoon)
2 large potatoes, peeled and coarsely chopped
1/4 cup roasted peanuts, coarsely chopped
2 green onions, sliced thinly
METHOD

Place lamb, coconut milk, stock, cassia bark and star anise in a large saucepan; bring to a boil. Reduce heat; simmer, about 1½ hours or until lamb is tender.

Meanwhile, place chillies in small heatproof jug, cover with boiling water; stand 15 minutes, drain, chop finely.

Toast the shrimp paste by wrapping in a small amount of foil and dry-frying foil parcel in a hot wok, tossing occasionally for about 2 minutes (or waving over a naked flame for 30 seconds using tongs to hold the parcel); cool.

Dry roast ground spices in a dry wok until fragrant; remove to a plate and set aside. Add eschalots, garlic, lemongrass and galangal to the same wok and toast over high heat; tossing often until lightly browned and fragrant.

Transfer fragrant vegetables and toasted spices, chillies and shrimp paste to a mortar and pestle or small blender. Pound or process until a smooth paste forms; set aside until ready to finish curry.

Combine tamarind pulp and water in a small bowl stirring well. Strain through a small sieve - the brown liquid is tamarind water.

Heat vegetable oil in wok. Add curry paste and cook until fragrant, about 2-3 minutes. Add lamb and its poaching liquid, 2 teaspoons of the tamarind water, sugar, fish sauce and potatoes; bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are just tender.

Sprinkle with peanuts and green onions, serve with rice.

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