Slow Cooker Massaman Lamb Curry

According to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century through a Persian envoy and trader. According to another theory, it originated in southern Thailand probably because of its contacts with Arab traders. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with lamb, duck, tofu, and chicken.

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger.

Ingredients
1 tbs peanut oil
2 large onions, cut into wedges
2 lbs lamb
salt
1 can coconut milk
3/4-1 cup massaman curry paste (bought or made, see below recipe for paste)
4 cinnamon sticks
4 bay leaves
4 potatoes, peeled and diced 
2 tbs sugar
2 tbs tamarind paste 
4 tbs roasted peanuts, crushed
3 sprigs coriander, chopped

Directions:
Trim meat of excess fat and cut into 2-3 cm cubes
Heat the oil in a heavy-based pot and fry the onion until brown.
Add the meat, season, and continue till it is brown all over.
Put the potatoes on the bottom of the slow cooker.
Pour the lamb on top of the potatoes.
Add curry paste, heat through until fragrant. Add the coconut milk, cinnamon and bay leaves and cook on low, covered, for 8 hours.
In the last hour, season to taste with palm sugar and tamarind paste. 
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.



Massaman paste recipe
Ingredients
4 pods cardamom
2-inch piece cinnamon sticks
5 cloves
1 tbs coriander
1 tbs cumin
2 tsp chili powder 
1 head garlic
1 stalk lemongrass or 2 tsp lemon zest
1/3 tbs peppercorns
1 tbs salt
2 small shallots
1 tsp shrimp paste (optional)
1 Nutmeg (optional)

Direction
Saute the garlic and onion and then put all the ingredients including the onion and garlic in the grinder. The Massaman paste should be dark red from roasted ingredients.  It should be finely ground and fragrant. Beware while opening the grinder lid, sometimes the spices can be a little overpowering

Chef's Notes
Use the large California chili peppers to get the flavor and color but not the heat. Massaman curry should be spicy but not hot.