Steps to Prepare Any-night-of-the-week Lamb Massaman Curry
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Quick Lamb Massaman Curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lamb Massaman Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Massaman Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lamb Massaman Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can cook Lamb Massaman Curry using 31 ingredients and 6 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Lamb Massaman Curry:
- Ingredients for curry paste:
- 5 bulb Shallot-peeled
- 2 clove Garlic
- 1 Dried red chilli
- 6 Clove
- 1 teaspooon Lemongrass puree
- 1/2 teaspoon Ginger puree
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Mace
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Shrimp paste(optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground White pepper
- 1 tablespoon Rapeseed oil
- Ingredients to prepare the lamb shank:
- 2 Lamb Shank (Small)
- 160 gram Cooked New potato
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- Ingredients for curry:
- 2 tablespoon Rapeseed oil
- 1 tablespoon Honey
- 1 teaspoon Sugar
- 1 tablespoon Fish sauce
- 1/4 teaspoon Lemon juice
- 1 pinch Salt
- 400 ml Thai Coconut milk
- 1 handful Cashew nuts
- 3-4 leaf Coriander leaf
Steps to make Lamb Massaman Curry
- Fill the large saucepan with water. Add the lamb shanks, salt and baking soda. Gently boil for 3 hours.
- Blend the shallot, garlic, dried roasted red chilli, clove, ginger puree, lemongrass puree, ground cinnamon, ground nutmeg, ground mace, ground cumin, coriander seeds, shrimp paste, salt, white pepper and oil in an electric blender until the ingredients turn into a smooth paste.
- Put the rapeseed oil in a medium saucepan. Gently fry the Massaman curry paste for approx 3-4 minutes.
- Add 200 ml of Thai coconut milk and bring it to boil. Season the curry base with the honey, sugar, fish sauce and rest of coconut milk bring it to boil.
- In goes the lamb shanks and cashew nuts in the same saucepan, close the lid and gently boil for further 20 minutes. Add the lemon juice, cooked new potatoes and boil for further 2-3 minutes.
- Transfer Lamb Massaman curry into the serving bowl. Garnish with coriander leaves. Serve with steamed Thai Jasmine Rice.
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