Aussie Lamb UK | Lamb Shoulder in Massaman Curry Sous Vide | Aussie Beef & Lamb | UK
Australian Grassfed Lamb Shoulder sous vide fresh Massaman curry paste walnut garnish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aussiebeefandlamb.co.uk.
Ingredients
- 500g lamb shoulder
- 670g Massaman paste
- 300g Palm sugar (chopped into small dice)
- 116g Fish sauce
- 116g Tamarind juice
- 2222g Coconut milk
- 1 Stick cinnamon
- 2 pieces White cardamom
- 50g Pearl onions
- 50g Walnuts
- 100g Shallots
- 100g Japanese yam
- 1 bunch Coriander leaves
- 3 tbsp Rice oil
- 6 tbsp Rice bran oil (for searing)
- 2 stems Lemongrass (sliced roughly)
- 6 Kaffir lime leaves
- 2 small pieces (sliced) Young galangal
- 400g Shallots
- 133g Thai garlic
- 400g Lemongrass
- 50g Young galangal
- 4.4g Kaffir lime leaves
- 23g Kaffir lime skin
- 20g Coriander root
- 20g Coriander seed
- 20g Cumin seed
- 5g White pepper
- 50g Salt
- 100g Dried long chili (soak in warm water for 2 hours)
- 3g Cardamom
- 3g Cloves
- 2.3g Nutmeg powder
- 10g Cinnamon
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