Massaman Curry with Lamb

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Discover how to make authentic Massaman curry with lamb (Gaeng Massaman Neua) from scratch! We’ll guide you through toasting spices for deep, complex flavours and browning the lamb to enhance its rich, meaty taste through the Maillard Reaction. Using the traditional Thai method, we’ll show you how to split thick coconut milk to extract its natural oil, creating a curry that’s rich yet perfectly balanced. Join us for a culinary journey that blends the best of Thai and Persian cuisine! • Massaman curry is a unique Thai curry that reflects a fusion of Thai and Persian influences. Its origins are thought to date back to the 17th century, introduced by Persian traders in Thailand. The dish is characterised by its rich, aromatic flavour profile, which comes from a blend of local Thai ingredients like lemongrass and galangal, combined with spices more common in Middle Eastern cuisine, such as cinnamon, cardamom, and cloves. Massaman curry is typically milder and less spicy than other Thai curries, often featuring a creamy coconut milk base with a slightly sweet and tangy taste. It pairs beautifully with meats like beef, chicken, and lamb, absorbing the deep, warming spices for a comforting and hearty meal. • Massman Curry Paste Ingredients • Dry Spices: • • 1 Cinnamon Stick (around 3-4 cm in length) • • 5g Coriander Seeds • • 3g Cumin Seeds • • 5 Cardamom Pods (green cardamom, seeds removed) • • 1 Nutmeg (use about 1/4 to 1/2 of a whole nutmeg, freshly grated) • • 10 Cloves • • 3g White Peppercorns • • 3g Mace Powder • • 10 Dried Thai Spur Chillies (adjust for desired heat level, seeds removed) • Aromatic Ingredients: • • 2 Sticks of Lemongrass (white part only, finely sliced) • • 3 Coriander Roots (cleaned and chopped) • • 5g Thai Shrimp Paste (roasted or grilled for a deeper flavour) • • 3g Salt • • Zest of 1 Kaffir Lime • • 20g Shallots (roughly chopped) • • 10g Garlic (roughly chopped) • ______________ • Follow us on Instagram: / w2kitchn • #W2Kitchen #thaicurry #lambcurry

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