Lamb Quick

Massaman lamb leg curry with quickled vegetables

Name: Massaman lamb leg curry quickled vegetables
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 6 Asian (red) eschalots, chopped; 3 long red chillies, seeds removed, chopped; 1 tbs finely grated ginger; 3 garlic cloves; 2 lemongrass stalks, white part only, chopped; 1 bunch coriander, leaves picked, stems and roots chopped; 6 kaffir lime leaves, bruised; 2.5kg lamb leg (bone in), cut crossways through the bone into 6 pieces (ask your butcher to do this); 1/3 cup (80ml) sunflower oil; 1 cup (150g) skinless raw peanuts; 200g massaman curry paste; 20g belacan (roasted shrimp paste), finely chopped; 2 tbs tamarind puree; 2 cups (500ml) Beef Style Liquid Stock; 400ml coconut milk; 400ml coconut cream; 1/4 cup (60ml) fish sauce; Juice of 2 limes; 2 1/2 tbs brown sugar; 750g desiree potatoes, peeled, cut into 5cm pieces; Steamed jasmine rice, to serve; Roti, to serve; 1/2 cup (125ml) white vinegar; 2 tbs caster sugar; 3 star anise; 8 mixed radishes, larger ones halved; 1 Lebanese cucumber, thinly sliced; 1 Asian (red) eschalot, finely chopped; 3 small red chillies, thinly sliced

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Massaman lamb leg curry with quickled vegetables

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jun 01, 2018

Buying the whole lamb leg to break up, instead of just the shanks, makes this recipe cost-effective, as well as utterly delicious.

6 Asian (red) eschalots, chopped
3 long red chillies, seeds removed, chopped
1 tbs finely grated ginger
3 garlic cloves
2 lemongrass stalks, white part only, chopped
1 bunch coriander, leaves picked, stems and roots chopped
6 kaffir lime leaves, bruised
2.5kg lamb leg (bone in), cut crossways through the bone into 6 pieces (ask your butcher to do this)
1/3 cup (80ml) sunflower oil
1 cup (150g) skinless raw peanuts
200g massaman curry paste
20g belacan (roasted shrimp paste), finely chopped
2 tbs tamarind puree
2 cups (500ml) Massel Beef Style Liquid Stock
400ml coconut milk
400ml coconut cream
1/4 cup (60ml) fish sauce
Juice of 2 limes
2 1/2 tbs brown sugar
750g desiree potatoes, peeled, cut into 5cm pieces
Steamed jasmine rice, to serve
Roti, to serve

Quickled crunchy vegetables

1/2 cup (125ml) white vinegar
2 tbs caster sugar
3 star anise
8 mixed radishes, larger ones halved
1 Lebanese cucumber, thinly sliced
1 Asian (red) eschalot, finely chopped
3 small red chillies, thinly sliced

Method

1.

Preheat the oven to 160°C.
2.

Place eschalot, chilli, ginger, garlic, lemongrass and coriander root and stems in a small food processor and whiz to a paste. Transfer to a bowl with kaffir lime leaves and set aside.
3.

Place lamb, fat-side down, in a heavybased saucepan over high heat and cook from cold, turning, for 12 minutes or until evenly browned. Transfer to a plate and set aside.
4.

Discard fat, clean pan and return to medium heat with oil. Add peanuts and cook, stirring constantly, for 2 minutes or until toasted. Using a slotted spoon, set aside to drain on paper towel. Add eschalot mixture and cook, stirring constantly, for 2 minutes or until darkened slightly. Add massaman paste, belacan and tamarind, and cook, stirring constantly, for 5 minutes or until mixture is darkened. Add stock, coconut milk and cream, and bring to a simmer.
5.

Return lamb and peanuts to pan, cover, reduce heat to low and cook, stirring every 30 minutes, for 3 hours or until lamb is tender. Uncover, increase heat to medium-high and cook, stirring regularly, for a further 30-40 minutes or until thickened slightly. Stir through fish sauce, lime juice and sugar.
6.

Meanwhile, for the quickled crunchy vegetables, place vinegar, sugar, star anise and 1/2 cup (125ml) water in a saucepan over high heat and cook, stirring constantly, until sugar dissolves. Transfer to a heatproof bowl and stand to completely cool. Add remaining ingredients and set aside for 30 minutes to pickle.
7.

Place potatoes in a saucepan, cover with cold water and place over high heat. Bring to the boil and cook for 15 minutes or until tender, then drain.
8.

Stir potato through curry and serve with quickled crunchy vegetables, rice and roti.