Massaman Lamb

Name: Massaman Lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Cuisine: Thailand
Ingredients: 5 dried red chillies; fresh ginger, to serve (optional); 1 teaspoon whole cumin seeds; 1 teaspoon ground cinnamon; 20 cloves; 1 French shallot, finely chopped; 800 g (1 lb 12 oz) lamb leg meat; zest of 1 lime; oil; 1 teaspoon shrimp paste; 10 g (¼ oz) fresh ginger, finely chopped; 250 ml (9 fl oz/1 cup) coconut milk; 3 garlic cloves, finely chopped; 1 teaspoon coriander seeds

Preparation info

Serves
6

Difficulty
Medium
Ready in
25 min

Appears in

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

Asia
Thailand
Main course
South East Asia
Gluten-free

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