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
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.
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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