Thai Massaman Curry

• 500 grams lamb or beef
• 2 potatoes remove skin and cut into chunks, optional
• 2 bay leaves
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 cup coconut milk
• 1/2 cup oil
• salt for taste, only if need or use sparingly as fish sauce is salty
• 6 red chilies dried
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 3 cloves
• 3 cardamoms only the seeds
• 1/2 inch belacan roasted
• 1/2 inch galangal
• 3 sprigs coriander leaves cut off roots and include the stems
• 1 lemongrass
• 5 shallots
• 5 garlic
• 1/2 teaspoon lime rind

1. In the heated oil, fry curry paste till aromatic and oil splits.
2. Add bay leaves and lamb.
3. Pour 1/2 liter of water (more if you like)
4. Stir and simmer till lamb is half cooked.
5. Add potatoes and season with salt.
6. Continue to simmer till potatoes and lamb are tender and soft.
7. Pour in fish sauce, lime juice and coconut milk.
8. Gently stir and remove from heat.

potatoes, bay leaves, fish sauce, lime juice, coconut milk, oil, salt, red chilies, black peppercorns, cumin seeds, cloves, coriander, lemongrass, shallots, garlic, lime rind

Taken from www.yummly.com/recipe/Thai-Massaman-Curry-1676316 (may not work)