Sunday, March 20, 2011

Mussaman Curry - Peter Watson

Peter Watson has graced us with fine curry pastes, pasta sauces, marinades, stuffing mixes and viniagrettes.
This particular curry paste is a favourite of ours and looks stunning on a shelf to boot.
At Gershgoods headquarters it has been raining for at least 4 days, we've lost track.
What better way to cosy up than with a bowl of this delicious Mussaman Lamb Curry:

550g of lamb in 4cm pieces
3 tablespoons of oil
1 can of coconut milk
1 tablespoon of Peter Watson Mussasman Curry Paste
125mL of water
2 medium potatoes peeled and cut into quarters
1 tablespoon of fish sauce
1 heaped tablespoon of chopped roasted peanuts
Boiled rice
Deep fried shallots to garnish

Brown the meat in the oil and set aside. Take the curry paste and fry gently until fragrant, add to that the coconut milk and water. Return the meat to the sauce and start to cook.
After 20 minutes of cooking over a medium heat, add the potatoes along with the fish sauce and roasted peanuts. Serve with steamed rice and garnish with more roasted peanuts and some deep fried shallots.

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