1Kg Lamb Shoulder – Deboned from your butcher, cut off the fat and cut into 2cm x 2cm cubes
1 small can of Maesri Massaman curry paste (they use this in restaurants)
2 Cans of 400ml Coconut Cream (I use chef's choice, they use this in the restaurants)
3 Kaffir Lime Leaves
2 Tbsp of Fish Sauce
1 Lime, cut into ¼
1 x Star Anise
3 Bay Leaves
2 Cups Jasmine Rice, cook rice in rice cooker
Get a large fry pan or deep wok and tip the massaman paste into it with a drizzle of oil, fry on med heat for 1-2 minutes to get the aroma out.
Add 1 x can of coconut cream and turn onto low heat
Add the lamb and stir for a few minutes
Add the second can of coconut cream and stir again
Add the lime leaves, fish sauce, Star Anise, lime and bay leaves and cook on low heat for about 30 minutes.
Now you can serve, BUT if you want it 10 x better, stick it into a slow cooker or ceramic oven dish and put into the oven on 120 degrees for about 2-3 hours.
Serves 4 people.
Amazing J
1 small can of Maesri Massaman curry paste (they use this in restaurants)
2 Cans of 400ml Coconut Cream (I use chef's choice, they use this in the restaurants)
3 Kaffir Lime Leaves
2 Tbsp of Fish Sauce
1 Lime, cut into ¼
1 x Star Anise
3 Bay Leaves
2 Cups Jasmine Rice, cook rice in rice cooker
Get a large fry pan or deep wok and tip the massaman paste into it with a drizzle of oil, fry on med heat for 1-2 minutes to get the aroma out.
Add 1 x can of coconut cream and turn onto low heat
Add the lamb and stir for a few minutes
Add the second can of coconut cream and stir again
Add the lime leaves, fish sauce, Star Anise, lime and bay leaves and cook on low heat for about 30 minutes.
Now you can serve, BUT if you want it 10 x better, stick it into a slow cooker or ceramic oven dish and put into the oven on 120 degrees for about 2-3 hours.
Serves 4 people.
Amazing J
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