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Lamb Massaman

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  • Lamb Massaman

    Thai. Muslim in origin, this is dish usually of beef, often prawn, could be duck, chicken, tofu ... even pork, which is haraam in Islam.

    From Wiki, Massaman is a dish of "coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. 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 or achat, an accompaniment made with cucumber and chili peppers macerated in vinegar".

    Keeping this dish paleo and in principle with its origins, I made it with lamb - neck fillets. There are a few things to leave out there, like the sugar, perhaps replace the potato with sweet potato, or squash as I did, but really, this dish is pretty damn paleo as it goes.

    Lamb neck fillet is a deep, buttery meat, somewhere between soft and tough. It is best slow-cooked or marinated, which is how we're going to do it for this dish.

    To the kitchen ...

    living in the ice age: Lamb Massaman

    "... needs more fish!"