Thai Massamun Curry Of Lamb ( ????????????? )

• For the curry
• 500g lamb shoulder slices
• a pinch of salt
• freshly ground white pepper
• 2 tablespoons oil
• coconut milk to cover
• 3 bay leaves
• freshly roasted peanuts, lightly crushed
• Seasoning the curry
• fish sauce
• palm sugar
• tamarind water

1. LAMB-rnHeat the oil in a pan until very hot. Season the lamb with salt and pepper and brown the lamb well on both sides. Add coconut milk and stock to cover, simmer on low heat until the lamb is tender.
2. PASTE-rnHeat a pot, add oil and the Massamun curry paste along with coconut cream. Fry the paste on medium heat until fragrant and a separation starts to occur, and oil starts to rise to the top.
3. SIMMER-rnWhen the lamb is tender, add potatoes and onions and the fried paste to the pot, continue to simmer until the potatoes and onions are cooked.
4. SEASON-rnSeason with fish sauce, palm sugar and tamarind water, along with a few bay leaves, taste and adjust seasoning to your liking.
5. FINISHING-rnFinally add coconut cream for extra richness, sprinkle with roasted peanuts and serve.

curry, salt, freshly ground white pepper, oil, coconut milk, bay leaves, peanuts, curry, fish sauce, palm sugar, tamarind water

Taken from food52.com/recipes/25801-thai-massamun-curry-of-lamb (may not work)