A recipe from the Good Food collection.
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
750 g (1 lb 10 oz) lamb shoulder meat, cubed
625 ml (21½ fl oz/2½ cups) coconut milk
4 green cardamom pods, bruised
500 ml (17 fl oz/2 cups) coconut cream
3 tablespoons musaman curry paste
8 baby onions
8 baby potatoes
2 tablespoons fish sauce
2 tablespoons grated palm sugar (jaggery)
80 g (2¾ oz/½ cup) unsalted peanuts, roasted and ground
coriander (cilantro) leaves, to garnish
1. Put the tamarind pulp and 125 ml (4 fl oz/½ cup) boiling water in a bowl and set aside to cool. When cool, mash the pulp to dissolve in the water, then strain and reserve the liquid. Discard the pulp.
2. Heat the oil in a large saucepan and cook the lamb in batches over high heat for 5 minutes, or until browned. Return all the lamb to the pan with the coconut milk and cardamom and bring to the boil, reduce to a simmer and cook for 1 hour, or until the lamb is just starting to become tender. Remove the lamb with a slotted spoon and set aside. Strain and reserve the cooking liquid.
3. Heat the coconut cream in the pan over medium–high heat and stir in the curry paste. Cook for 5 minutes, or until the oil starts to separate from the cream. Add the onions, potatoes, fish sauce, palm sugar, peanuts, lamb, reserved cooking liquid and tamarind water, and simmer for a further 35–40 minutes, or until the lamb is very tender and the sauce has thickened. Garnish with coriander leaves and serve with jasmine rice.