Let’s make some lamb curry!

Alright, let’s learn how to make a damn fine lamb curry. Now I personally prefer goat, but costco didn’t have two pounds of goat for the low, low price of two pennies and some pocket lint, so we’re going with lamb.

Now, ingredients:
2 lb lamb/beef/goat
1/2 lb fingerling potatoes, halved
2 14.5 oz cans of coconut milk
1/4 cup of massaman curry paste
2 tbsp grated ginger
3 cloves of garlic
1/4 cup peanuts
1 cinnamon stick
6 Limes
2 tbsp fish sauce/1 tbsp shrimp paste
Palmful of sugar

Notes on ingredients:
- massaman curry paste can be homemade or store bought from an asian market. In a pinch you can use a generic roasted red curry paste, but I’d highly recommend doctoring it up a bit with some coriander and lemongrass at the least. Curry paste recipe below:
https://www.bonappetit.com/recipe/massaman-curry-paste
- A few tbsp of tamarind paste can be used with the limes for a more authentic taste
- Fish sauce can be omitted without losing too much if you really hate the fishy flavor present in a lot of SE Asian cuisine.

I did this entire meal in a single cast iron dutch oven, so don't get intimidated by all of the spices and fancy names. It's a one-pot meal. Just make sure you use good quality ingredients and have fun with it.

Now to start cooking. Pat the lamb dry, season it with some salt, and sear it on all sides in a cast iron. It turns that delicious brown and adds flavor and depth to the final dish.

Then we braise the meat in coconut milk. How? Well it’s pretty damn simple. Just dump two cans of coconut milk in the pan, turn it down to a simmer, and leave for an hour or two. Depending on the meat you use the braising time will differ. Lamb and beef can get away with the two hours, goats are tough bastards and need a little bit of extra time in my experience.

At this point your meal looks something like I imagine the milk steak from It’s Always Sunny in Philadelphia, so I spared you all the picture. Dump the meat and coconut milk into a bowl for a minute, we’ll get back to it. I promise.

Toss your spices/pastes (ginger and garlic too) and peanuts into the pan. It should still be on low, because these guys like to burn quick. Stir them for about two minutes.

You end up with toasty, spicy peanuts. Pour the coconut milk and lamb in as well as the lime juice/zest, fish sauce, and a palmful of sugar. Tamarind too if you decided to go with that. Add halved potatoes, I actually used less than the recipe’s 1/2 lb since I’m not a huge potato fan. Don’t much like Idaho either. We threw in some beet greens and roasted tomato to add an earthier component, but once you get the hang of the recipe you can go wild. Until then, baby steps.

Simmer for 20-30 minutes until potatoes are soft, or until your home starts to attract vagrants (or, as my autocorrect decided, vaginas).

And here’s the final product! An aromatic, creamy, meaty curry that goes well by itself or over basmati/jasmine rice. Garnish with some cilantro and a splash of lime juice, then stick a ladle in it and serve!

I know this isn’t the most authentic dish, but it blends some of the best aspects of southeast asian cuisine. Try it out for yourselves, adjust it how you like, and stuff your faces good and well.

Obligatory dog tax

Edit: Thanks for getting me to the front page! You guys have made some interesting suggestions and requests for substitutions, so if anyone wants to try a variant of this just comb through the comments. I have another post about a hot-pepper sauce up, and since there seems to be interest I’ll try to post more recipes in the future! Happy Monday everyone!

Edit2: Added potato instructions! Thanks @Hoborific for bringing that to my attention. I guess this really did attract vagrants.