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Spiced Asian lamb friccassee
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 10 min.
Preparation
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Ingredients
for
4
- For the spice paste
- 4 cloves garlic cloves (peeled)
- 1 Tbsp fresh ginger (grated)
- 1 red chili pepper
- 1 stalk Lemongrass (chopped)
- 3 bay leaves
- ground cloves
- 6 Cardamom
- 1 tsp ground Cumin
- 1 tsp Coriander
- 2 tsps Shrimp paste
- 1 Tbsp vegetable oil
- For the curry
- 2 Tbsps vegetable oil
- 5 cups Lamb shoulder (cubed)
- 1 onion (peeled and sliced)
- 1 ⅔ cups Coconut milk
- ⅔ cup lamb (or chicken stock)
- 2 cups potatoes (peeled and cut into small chunks)
- 1 Tbsp Fish sauce
- ¾ cup roasted Peanuts (chopped)
Preparation steps
1.
Whiz the spice paste ingredients in a food processor with a little oil to a smooth paste.
2.
Heat the oil in a wok and add the lamb in batches, browning on all sides. Remove each batch with a slotted spoon to a bowl.
3.
When all the lamb is seared add the onion and cook until deep gold.
4.
Add 1-2 tbsp spice paste (depending on how spicy you want it) and fry for another 2 minutes.
5.
Return the lamb to the pan and add the coconut milk, stock and potatoes and stir well.
6.
Add the fish sauce and sugar, taste and leave to simmer very gently for 30-45 minutes or until the lamb and potatoes are tender.
7.
Serve scattered the peanuts and Thai sticky rice.
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