Massaman Gaeh Curry

Ingredients for 6 servings:

• 600 g lamb
• 400 g potato(s), waxy
• 250 g mushrooms
• 250 g sugar snap peas
• 1 large red bell pepper(s)
• ½ large vegetable onion(s)
• 4 stalks of lemongrass
• 5 kaffir lime leaves
• 1 piece(s) ginger root, small
• 2 cloves garlic
• 2 cans of coconut milk, 400 ml each
• 1 tbsp oil (peanut or vegetable oil)
• 1 tbsp tamarind paste
• 2 tbsp curry paste (Massaman)
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp lime juice
• 200 g peanuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Thai lamb stew with potatoes, coconut milk, peanuts and vegetables

Roughly dice the meat, potatoes, onions, bell peppers, and mushrooms. Halve or third the snow peas as needed. Roughly chop the garlic and ginger. Lightly score the lemongrass root to allow the flavor to develop better. Roast the peanuts in a dry pan until golden brown. Heat a little oil in a large non-stick pot or wok, add the curry paste, and toast until fragrant. Add the meat and onions and fry briefly. Then add the lemongrass, garlic, ginger, half of the roasted peanuts, and the kaffir lime leaves. Top up with the coconut milk and stir in the tamarind paste, fish sauce, lime juice, and palm sugar. Cover and simmer gently for about 40 minutes. Then add the potatoes and simmer for another 20 minutes. Remove the lemongrass and lime leaves. Add the bell peppers, mushrooms, and snow peas, and let everything simmer for about 8 minutes. This will keep the vegetables nice and crisp. Season with fish sauce and lime juice, if desired. Serve the lamb stew in a bowl and garnish with the remaining peanuts. Rice can be served with the curry, if desired. Tip: For a more exotic twist, you can omit the palm sugar and refine the curry with half a pineapple. This lamb curry is perfect for an evening with friends when you don’t want to spend much time in the kitchen. Once all the ingredients are chopped and prepared, you only need to check occasionally to ensure the meat reaches the right consistency.