Massaman with Lamb Backstrap and Roasted Agrias
10 large red chillies, deseeded and roughly chopped
1 red onion, roughly chopped
1 head of garlic, peeled
1 thumb of ginger, peeled and roughly chopped
3 lemongrass stalks, white part only, roughly chopped
½ bunch of coriander root
½ cup roasted peanuts
1 tbsp. of coriander seeds
1 tbsp. cumin seeds
1 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Cardamon
½ tsp. Nutmeg
½ tsp. Ground Mace
To make the paste, place all ingredients in a food processor and blitz until well combined and paste like. You may need to add a little water to help achieve the right consistency. Set aside.
Note: Leftover paste can be frozen into portions for future use.
2 lamb back straps, approx 125gm each, seasoned with salt and pepper
2 large agria potatoes, chopped into bite sized pieces and roasted
4 banana shallots, peeled and chopped into bite size pieces, roasted
1 400ml of coconut cream
½ cup of beef stock
1 tbsp. palm sugar
1 tbsp. fish sauce or to taste
Juice of half a lime
Oil for cooking
To cook the lamb, preheat a fry pan to medium heat with a little oil. Add the back straps to the pan and cook for 3 minutes, then turn over and cook for a further 3 minutes. Remove from heat and set aside to rest, then slice into bite size pieces.
To make the sauce, place a medium size saucepan over medium heat with a little oil. Once hot, add 2 tbsp of coconut cream and cook until the coconut cream splits and becomes lumpy. Add the paste and fry off until aromatic, reduce the heat if need be as you don’t want to burn the paste. Add the sugar and allow to caramelise. Add the remaining coconut cream and beef stock and reduce the heat, simmer for 20 minutes to allow the flavours to develop. Add the fish sauce and lime juice. You may need to add more to get the right balance of salty and sour. Add the pre roasted agria potatoes, shallots and lamb to gently warm through.
Serve in bowls, garnished with chilli, chopped peanuts and fresh herbs.