This recipe takes 1.5 hours and and paste smells like fishy feet when raw, but it's worth it. Really deep flavours and tender lamb.
So it doesn't smell great when you make the paste, it doesn't look great, but it tastes good! I would argue the second tin of coconut milk is too much and I can;t get used to the electric hob so it didn't thicken enough.
Ingredients
500g diced lamb leg
2 x 400g tins of coconut milk
400ml lamb or chicken stock
2 tbsp brown sugar
8 small potatoes (new, salad, baby)
Salt & Pepper
For the curry paste:
4 shallots, peeled and sliced
5 garlic cloves, peeled
2 red chillies
3cm piece fresh root ginger, peeled and sliced
2 stalks of lemongrass, outer leaves removed, then chopped
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp nutmeg, grated
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 cardamon pods, crushed
2 tbsp Thai fish sauce
1 tsp shrimp paste (of you can't find shrimp paste use 1 tbsp fish sauce for every ½ tsp shrimp paste)
3 tbsp groundnut oil
Instructions
Put all the paste ingredients into a blender and blitz for 30 seconds until smooth.
Stir fry the paste in a wok (with a lid) for 1 minute to awaken the flavours.
Add the lamb and fry on a high heat for 5 minutes, until the meat is coated in the paste.
Add the coconut milk, stock and brown sugar, then put the lid on top and leave to bubble gently for 45 minutes.
Add the potatoes, cover again, and carry on cooking for a further 45 minutes.
The curry is ready when the lamb is tender and the potatoes are cooked through.
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