Massaman Lamb

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

    • 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

Ingredients

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

Method

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