Gusto
Gusto

Persian-Inspired Curry (Gaeng Massman Gae)

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  • Serves:

    4-5

Ingredients

  • 1.5 lbs (675 g) lamb shoulder, cut into 2-inch cubes
  • ½ cup (120 ml) red curry paste
  • 3 cups (720 ml) coconut milk
  • water, as needed
  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp (30 ml) palm sugar, chopped
  • 2 tbsp (30 ml) tamarind juice
  • 1 bay leaf
  • 2 sweet potatoes, peeled and cut into large pieces
  • 1 cup (240 ml) white onion, cut into large pieces
  • ¼ cup (60 ml) roasted peanuts
  • 4 cups (1 L) Jasmine rice, cooked

Directions

  1. Cook Jasmine rice and set aside.
  2. In a Dutch oven, add lamb, half the red curry paste, half the fish sauce, half the coconut milk and some water to adjust consistency.
  3. Bring to a simmer over medium heat, and cook for 75 minutes.
  4. Remove from heat and set aside.
  5. In a separate Dutch oven, add 3 tablespoons (45ml) and remaining curry paste.
  6. Bring to a simmer over medium heat.
  7. Let reduce until oil starts to split from the coconut milk.
  8. Add sweet potatoes, onions, fish sauce, palm sugar, tamarind paste, bay leaf, remaining coconut milk and water to adjust consistency.
  9. Bring to a simmer once again.
  10. Strain the lamb from the first Dutch oven and add it to the second.
  11. Cook for another 20-25 minutes until lamb and potatoes are tender.
  12. Serve equal portions with a side of Jasmine rice.
  13. Garnish with roasted peanuts.
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