Lamb Massaman Curry Recipe | Mild Lamb Curry

Ingredients

• 500g lamb neck fillet, cut into 3cm cubes
• 2 x 400g tins of coconut milk
• 400ml lamb or chicken stock
• 2 tbsp brown sugar
• 8 smallish waxy new potatoes
• sea salt and freshly ground black pepper
• 3 tbsp peanuts, toasted and crushed
• rice and fresh coriander, to serve
• 4 shallots, peeled and sliced
• 5 garlic cloves, peeled
• 2 red chillies
• 3cm piece fresh root ginger, peeled and sliced
• 2 stalks of lemongrass, outer leaves removed, then chopped
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/2 tsp nutmeg, grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 cardamon pods, crushed
• 2 tbsp Thai fish sauce
• 1 tsp shrimp paste (from the international section of the supermarket)
• 3 tbsp groundnut oil