Lamb Massaman Curry

By Claudine Noppe

I have refrained from doing a lamb curry recipe for as long as possible. But I couldn’t not do one. Like many fellow South Africans; when I think lamb, I think curry! A good lamb curry is a staple in most households. My mom makes a mean Rogan Josh and it is one of my go to winter favourites. Lamb curry recipes are all over Pinterest so I wanted to do something slightly off course. A Thai lamb curry.

I went to Thailand in 2017 and yes, the beaches are gorgeous, the sights are breathtaking and the people are kind and very welcoming. But the food! I gained more weight in 10 days than I had that whole year. Thai food is balanced, packed with flavour and easy to make. One of the most special things I did in Thailand was to attend a cooking class.  The instructor first took us to a food market to gather all the ingredients. I have never seen so many wild and wonderful things in one place. Rows and rows filled with live reptiles, bright yellow chickens, 100’s of chilies and fresh vegetables. Something that you would rarely find is red meat.

During the cooking class the instructor explained that Thai food has to have elements of each of the following; sweet, sour, heat and umami. Thai food is also moulded on various other cultures including Indian. This came as quite a surprise as Thai curries are nothing like the Indian curries I know. It wasn’t until we made a Massaman curry that I could see the Indian influence with the addition of spices like cumin, coriander, cinnamon and cardamom. Traditionally this curry is made with beef, but because this is Cooking with Lamb, I lambified the recipe.

I used a store bought Massaman curry paste, but there are many recipes for homemade pastes online! Alternatively you could use half the amount of Thai red curry paste and add a teaspoon each of cumin, cinnamon, dried coriander and turmeric.

Click here for the downloadable recipe.

Ingredients:
Serves 6 – 8

·         800 g of lamb knuckle (lamb neck or shank can also be used)
·         3 spring onions, finely sliced (leave some of the green bits for serving)
·         15 ml minced ginger (a thumb sized piece)
·         15 ml minced garlic (about 3 cloves)
·         15 ml finely chopped coriander
·         80 g of massaman curry paste
·         410 ml coconut milk
·         4 – 5 large potatoes, peeled and quartered
·         2-3 large carrots, peeled and quartered
·         7.5 ml fish sauce
·         7.5 ml brown sugar
·         Salt to taste
·         Jasmine rice to serve
·         Peanuts to serve

Method:

1. Brown the knuckles in a large pot. Remember to salt on both sides.

2. Remove the meat from the pot and switch to a low heat. Saute the spring onions, garlic and ginger until softened then add the curry paste and saute for a minute or two.

3. Add the coconut milk. Fill the tin with water and bring to a simmer.

4. Put the meat back into the sauce and leave to simmer on a low heat for an hour and a half, then add the potatoes and carrots and cook for another hour and a half, or until the veg is soft and the lamb falls from the bone.

5. Add the fish sauce, sugar and salt to the curry and mix it in. Then serve with rice, peanuts and some green spring onion.