Massaman Lamb

Directions

To make the paste

1. 1

   Slice the lemon grass diagonally, same as galangal, and peeled the kaffir lime skin, kaffir lime leaves, Thai garlic, shallots, coriander root, roasted in the pan on a low fire until it’s really dark and looks like dehydrated colour.

2. 2

   Toasted the coriander seed, cumin seed, white pepper, cardamom, cloves and grinded to powder.

3. 3

   Mix with nutmeg powder and cinnamon powder.

4. 4

   Soaked the dry long chili in warm water for 2 hours.

5. 5

   Grinded all the ingredients together in the meat grinder rough mold 2 times fine mold 1 time.

6. 6

   Its ready as paste.

To make the curry

1. 1

   Pour 300ml of coconut milk into a pot.

2. 2

   Reduce until it starts breaking apart and you see oil coming of coconut milk.

3. 3

   Add the paste sauté for 5-10 minutes and add the cinnamon stick and cardamom.

4. 4

   Then add 300g palm sugar sautéed until all the sugars melt and caramelised.

5. 5

   Add 700ml of coconut milk and sauté for another 5-10 minutes to darken.

6. 6

   And add one more 300ml of water sauteed for 5-10 minutes.

7. 7

   Then add the last 200ml.

8. 8

   Add fish sauce and tamarind juice.

9. 9

   Simmer for 10-15 minutes.

10. 10

    Garnish with glazed onion and roasted cashew nuts.

How to make garnish

1. 1

   Peeled the onions.

2. 2

   In a pan put in the 2-3tbsp of oil.

3. 3

   On a medium heat slowly caramelized the onion until it turns golden brown then it’s ready.

For the walnut garnish

1. 1

   Roast the walnuts on 180 low fans for 10-15 minutes.

2. 2

   Until golden brown and coated it with a little bit of oil and add salt.

For the crispy shallots

1. 1

   Thinly slices the shallots.

2. 2

   Deep fry the shallot on a low medium fire until its crispy.

3. 3

   Rest on a tray with paper towel on top to absorb the oil.

Japanese yam

1. 1

   Bring 1 foil and put Japanese yam and wrapped in completely.

2. 2

   Roasted in the oven at 162 for 70 minutes.

3. 3

   Then take out the yam and dice it to medium dice.

The lamb shoulder

1. 1

   1. Shape the lamb shoulder into one large cube.

2. 2

   Season with salt and pepper.

3. 3

   In a pan put the pan to high heat once the smoke starts coming.

4. 4

   Add the oil and seared the lamb on four sides.

5. 5

   In the sous vide bag add the lemon grass ,kaffir lime leaves, young galangal, lamb shoulder.

6. 6

   Vacuum the bag.

7. 7

   Sous vide the lamb shoulder at 85 for 12 hours.

8. 8

   Once it is done take it out of the bag.

9. 9

   Use a napkin to dry the lamb and in a pan put some rice bran oil and seared the lamb slowly four side or use a gratin.

10. 10

    Then ready for plating.