100g Dry long chili (soak under 2-hour warm water)
2.3g Nutmeg powder
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
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
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.
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.