Ease of preparation rating: Complex.
Yield: 4-5 servings.
Ingredients
1.5 lbs (675g) lamb shoulder, cut into 2-inch cubes
½ cup (120ml) red curry paste
2 tablespoons (30ml) fish sauce
3 cups (720ml) coconut milk
Water, as needed
2 tablespoons (30ml) palm sugar, chopped
2 tablespoons (30ml) tamarind sauce
1 bay leaf
2 sweet potatoes, peeled and cut into large pieces
1 cup (240ml) white onion, cut into large pieces
¼ cup (60ml) roasted peanuts
4 cups (1L) Jasmine rice, cooked
Method
Cook Jasmine rice and set aside.
In a Dutch oven, add lamb, half the red curry paste, half the fish sauce, half the coconut milk and some water to adjust consistency.
Bring to a simmer over medium heat, and cook for 75 minutes.
Remove from heat and set aside
In a separate Dutch oven, add 3 tablespoons (45ml) coconut milk and remaining curry paste.
Bring to a simmer over medium heat.
Let reduce until oil starts to split from the coconut milk.
Add sweet potatoes, onions, fish sauce, palm sugar, tamarind sauce, bay leaf, remaining coconut milk and water to adjust consistency.
Bring to a simmer once again.
Strain the lamb from the first Dutch oven and add it to the second.
Cook for another 20-25 minutes until lamb and potatoes are tender.
Serve equal portions with a side of Jasmine rice.
Garnish with roasted peanuts.