THARIT TANGSONGSIRISAK AKA (CHEF YAKUP) Massaman Lamb
- Prep time 5Min
- Cook time 1Hr
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Flank
- Serves 2
HOT POT
Ingredients
MASSAMAN PASTE
- 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 Dry long chili (soak under 2-hour warm water)
- 3g Cardamom
- 3g Cloves
- 2.3g Nutmeg powder
- 10g Cinnamon
CURRY
- 670g of Massaman paste
- 300g Palm sugar (chopped to small dice but thin)
- 116g Fish sauce
- 116g Tamarind juice
- 2222g Coconut milk
- 1 Stick cinnamon
- 2 pieces White cardamom
- 50g Pearl onion
- 50g Walnuts
- 100g Shallots
- 100g Japanese yam
- 1 bunch Cilantro leaves
- 3tbsp Rice oil
- 500g Australian Lamb shoulder
- 6tbsp Rice bran oil (for searing)
- 2 stems Lemon grass (slices roughly)
- 6 Kaffir lime leaves
- 2 Small pieces (slices) young galangal
Method
TO MAKE THE PASTE
- Slice the lemon grass diagonally, same as galangal, and peeled the kaffir lime skin, kaffir lime leaves, Thai garlic, shallots, coriander root, roasted in the pan on a low fire until it’s really dark and looks like dehydrated colour.
- Toasted the coriander seed, cumin seed, white pepper, cardamom, cloves and grinded to powder.
- Mix with nutmeg powder and cinnamon powder.
- Soaked the dry long chili in warm water for 2 hours.
- Grinded all the ingredients together in the meat grinder rough mold 2 times fine mold 1 time.
- Its ready as paste
TO MAKE THE CURRY
- Pour 300ml of coconut milk into a pot.
- Reduce until it starts breaking apart and you see oil coming of coconut milk.
- Add the paste sauté for 5-10 minutes and add the cinnamon stick and cardamom.
- Then add 300g palm sugar sautéed until all the sugars melt and caramelised.
- Add 700ml of coconut milk and sauté for another 5-10 minutes to darken.
- And add one more 300ml of water sauteed for 5-10 minutes.
- Then add the last 200ml.
- Add fish sauce and tamarind juice.
- Simmer for 10-15 minutes.
- Garnish with glazed onion and roasted cashew nuts.
HOW TO MAKE GARNISH
- Peeled the onions.
- In a pan put in the 2-3tbsp of oil.
- On a medium heat slowly caramelized the onion until it turns golden brown then it’s ready.
FOR THE WALNUT GARNISH
- Roast the walnuts on 180 low fans for 10-15 minutes.
- Until golden brown and coated it with a little bit of oil and add salt.
FOR THE CRISPY SHALLOTS
- Thinly slices the shallots.
- Rest on a tray with paper towel on top to absorb the oil.
JAPANESE YAM
- Bring 1 foil and put Japanese yam and wrapped in completely.
- Roasted in the oven at 162 for 70 minutes.
- Then take out the yam and dice it to medium dice.
THE LAMB SHOULDER
- Shape the lamb shoulder into one large cube.
- Season with salt and pepper.
- In a pan put the pan to high heat once the smoke starts coming.
- Add the oil and seared the lamb on four sides.
- In the sous vide bag add the lemon grass ,kaffir lime leaves, young galangal, lamb shoulder.
- Vacuum the bag.
- Sous vide the lamb shoulder at 85 for 12 hours.
- Once it is done take it out of the bag.
- Use a napkin to dry the lamb and in a pan put some rice bran oil and seared the lamb slowly four side or use a gratin.
- Then ready for plating.
