Massaman Lamb Curry with Sweet Potato

Thai food is one of those few foods that I still don't feel guilty about ordering for delivery when I'm too lazy to cook (sushi is the other big one), because I know they'll do a better job than me. I should just enjoy that state, but for some reason, I still feel the need to try to improve my Thai skills. After a couple of months in Australia, I decided I needed some local cookbooks to better acquaint me with the local produce, seafood, and cuts of meat. Spirit House popped up a few times in my review of cookbooks and I was drawn to the fact that that was also the name of where we got married. So far, the cookbook seems very accessible for a Thai book, often blending Australian ingredients with Thai flavours. Massaman curry is generally made with beef and potatoes, but lamb and sweet potato make a great variation (not to mention I had both on hand!). The recipe called for lamb leg, but I had stewing lamb (from the shoulder), so I significantly increased the cook time (think 2 hours for the first simmer) to ensure that my meat was perfectly tender. I found the sauce was a little on the thin side (although the coconut milk was also very thin) which seems to be the style here so I reduced further (actually a little too much!). The notes say making this ahead improves the flavor, so I did so. I haven't made it multiple times though so I can't compare! The end result was just as satisfying though as I hoped it would be. I'm eager to try more from this book.

Two years ago: Duck Burgers with Shiitake Mushroom Ketchup
Three years ago: Duck Stew with Black Cardamom and Cherries
Four years ago: Lamb Stir-Fry
Five years ago: Celebration Yellow Rice
Six years ago: Stuffed Zucchini

Massaman Lamb Curry with Sweet Potato (from Spirit House)

Ingredients
2 tbsp vegetable oil
500g lamb leg, diced (see notes if using shoulder)
1 large onion, chopped
1 large sweet potato, cut into bite-sized dice
2 cups coconut milk
2 tbsp Massaman Curry Paste
1/2 cup roasted, unsalted peanuts
2 tbsp palm sugar
2 tbsp fish sauce
1/4 cup tamarind water
Cooked jasmine rice

1. Heat oil in wok and sear the meat.
2. Add onion and cook for about half a minute.
3. Add enough water to cover, bring to a boil and simmer 15 minutes. (If doing the longer simmer, you'll want to cover.)
4. Add the sweet potatoes, cover the wok and simmer until partially cooked, 5 minutes.
5. Strain out meat and vegetables, reserving the broth to thin the sauce later if necessary (it wasn't for me).
6. Pour thick coconut cream from top of milk into the now empty wok, stir in curry paste, and cook for 5 minutes.
7. Mix in sweet potato, meat, and peanuts. Stir in rest of coconut milk, sugar, fish sauce, and tamarind, stirring to dissolve sugar.
8. Simmer until potatoes are cooked, about 10 minutes. Serve with rice.

Massaman Curry Paste
Ingredients
10g dried red chiles
2 cardamom seeds, roasted
1 1/4 tsp cumin seeds, roasted
1 1/2 tsp coriander seeds, roasted
1 1/2 tsp shrimp paste, roasted
1/4 tsp whole black peppercorns
2 cloves
1/4 tsp ground cinnamon
1 stalk lemongrass, finely sliced
1 tbsp peeled and finely chopped galangal
1/4 cup finely chopped garlic
1/3 cup finely chopped red onion

1. Soak chilies in hot water for 30 minutes. Remove from water and chop finely.
2. Combine roasted spices, peppercorns, cloves and cinnamon and pound in a mortar and pestle. (I cheated and used a mini food processor.)
3. Add remaining ingredients and process to a paste, using some of the soaking water if necessary.

Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso

This is a simple, but satisfying dish. Lamb, peanuts, and a little bit of heat are an excellent combination. You'll need a little bit of time to marinate the lamb, but otherwise this dish is a quick and easy dinner, especially if you have someone else to put in charge of the grill.

One year ago: Roast Chicken with Sumac, Za'atar, and Lemon
Two years ago: Pork Tenderloin in Creamy Mustard Sauce
Three years ago: Minestrina Tricolore
Four years ago: Corn and Black Bean Tamale Pie

Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso (from Planet Barbecue!)

Ingredients
1 1/2 lb lamb, preferably fatty shoulder, cut into 3/4" cubes
1 small onion, minced
1 tbsp minced fresh ginger
1 1/2 tsp coarse salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne
1 - 2 tbsp vegetable oil
1 1/4 cup roasted peanuts
bamboo skewers

1. Place lamb in bowl and sprinkle with onion, ginger, salt, pepper, allspice and cayenne. Add oil and mix well. Marinate covered 15 minutes - 1 hour.
2. Place peanuts in food processor and grind in bursts until powdery (be careful not to continuously grind and make peanut butter!).
3. Thread lamb onto skewers, alternating fatty pieces with lean.
4. Preheat grill to high.
5. Dip each kebab in ground peanuts, rolling to get it to stick and knocking off excess. Arrange on hot grate.
6. Grill until golden brown on outside and cooked to taste, 1.5 - 2 minutes per side or 6 - 8 minutes total for medium.

Chicken in Peanut Sauce

This dish takes a bit long for a weeknight meal, but it's tasty and satisfying. It was pointed out to me that I seem to like cooking with peanuts a lot, so I fear I may be stuck in a rut with them and should perhaps be venturing onto something new.

I scaled this dish down a lot and substituted whole canned tomatoes for broiled tomatoes. It may've been better with broiled, but expedience won out. I used only skinless, boneless breast diced into tiny pieces as that's what was hiding in my freezer. The header notes state that the sauce is not very spicy, so I went ahead and doubled the chiles in my scaled down version to make the spice head happier. The original suggests serving with small boiled potatoes and that seems like a tasty and very filling idea to me!

One year ago: Heirloom Tomato and Rice Tart

Chicken in Peanut Sauce (from The Essential Cuisines of Mexico)

Ingredients
2 kg chicken parts
1 tsp salt
freshly ground black pepper
4 - 5 tbsp fresh lime juice
1 medium white onion, cut into 4 pieces
2 garlic cloves, unpeeled
1 inch cinnamon stick
6 peppercorns
6 whole cloves
1 1/4 cup peanuts
450 tomatoes, broiled
4 chipotle chiles in adobo
3 tbsp vegetable oil (I used peanut)
2 cups water

1. Sprinkle chicken with salt, pepper, and lime juice and set aside.
2. Heat small, ungreased frying pan and toast onion and garlic until soft. Peel garlic and set aside.
3. Toss spices in pan and toast lightly. Set aside.
4. Toast peanuts until golden.
5. Put tomatoes, chiles, onion, garlic, and toasted spices in a blender and blend until smooth.
6. Add peanuts and blend until smooth.
7. Meanwhile, heat oil in a heavy casserole and fry chicken until golden brown. Remove chicken from pan and set aside.
8. Fry blended ingredients in remaining oil (about 1/4 cup) over medium heat for 3 minutes, constantly stirring.
9. Lower heat and let sauce cook for 15 minutes, stirring from time to time.
10. Add chicken and 2 cups water. Adjust seasoning and cook over low heat until chicken is tender, 35 - 40 minutes.