Massaman Lamb


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a loudmouth, to spice up his rants


  • 800 g (1 lb 12 oz) lamb leg meat
  • fresh ginger, to serve (option


Cut the lamb leg into 3 cm (1¼ inch) cubes. Thread these onto skewers, with a round of fresh ginger on one end, if desired. In a non-stick frying pan, toast the spices with the chillies and grind them in a mortar and pestle. Sprinkle these spices over the skewers.

For the massaman sauce, place the garlic, French shallot, ginger, kaffir lime zest and shrimp paste in the mortar and pestle