We’re trying to clear out the freezer in the shed, so we can replace it with another, smaller one. And there was a shoulder of lamb, so I thought I’d give this a go.
for the massaman sauce:
4 dried chillis, soaked in boiling water for about 20 minutes
1 tsp each cumin seeds, coriander seeds, cloves, and 2 tsp black peppercorns, dry fried then ground
1 onion and about 12 cloves of garlic, chopped, and fried off (I used the remnant of the lamb frying oil, and a dollop of sesame oil to top it off)
a knob of fresh ginger
juice of a lime
some kaffir lime leaves
some bay leaves
half a cinnamon stick
some sea salt
a tin of coconut milk (except I discovered I didn’t have any, so used coconut powder).
about 2lbs or so of lamb
1 aubergine, 2 sweet potatoes (peeled), 1 butternut squash (peeled and deseeded) all diced
The slow cooker recipes I found said 8-9 hours, which I didn’t have, so I cut some corners and pre-cooked some stuff, and cooked it for seven hours – it would have been ok at six hours, I think.
I started dicing the meat off the shoulder of lamb, but it was a tedious job, and I gave up part way through, figuring it would be much easier when it was cooked 🙂 The lamb was then browned in some groundnut oil, including the large bit with the bone in, then put in the slow cooker, which I turned on to keep the meat warm.
All the ingredients for the massaman went into the food processor and were comprehensively whizzed. Then, as part of the speeding up process, I put the paste into the frying pan I’d used for lamb and onions, fried it off for a minute or so, and added the coconut milk. Brought it up to the boil and put it in the slow cooker.
I simmered the aubergine, sweet potato and butternut squash for about 8 minutes to get them started, and put them in. Then a good squirt of honey, and some fish sauce into the pot.
We then had to put up with the smell all day, which wasn’t easy. It was sublime.
I don’t know why some people say that slow cooking doesn’t give you the flavour – I’ve never made any sort of curry that flavoured the meat so well. And there’s at least two tubs’ worth for the freezer too.
We ate it with brown basmati rice (which I still don’t really like but needs eating up) and some potatoes fried up with Indian spices).