Inspiration
Massaman Lamb & Cashew Curry
Traditional, authentic and aromatic, this Massaman Lamb Curry is rich in both flavour and nutrients.
Ingredients
Lamb chunk
F&N Evaporated Creamer
Water
Whole cinnamon
Cardamom seeds
Cooking oil
Massaman curry paste
Medium sized potatoes, cubed
Whole raw cashew nuts
F&N Evaporated Filled Milk
Fish sauce
Palm sugar
Onion, quartered
Roasted cashew nuts, chopped roughly.
Instruction
Marinate the lamb with F&N Evaporated Creamer and chill for 2 hours.
Boil the lamb in water with 1 cinnamon stick and 6 cardamom seed for 1 hour on low flame until tender.
Heat oil in a pan and sear the balance of the cinnamon stick and cardamom.
Saute in the massaman curry paste until it splits from oil.
Put in the boiled lamb and its liquid. Then, add potatoes and raw cashews. Boil till cooked trough.
Pour in the F&N Evaporated Filled Milk.
Season with fish sauce and palm sugar. Lastly, add the onions and soften it for 1 minute.
Sprinkle the roasted cashew nuts before serving.
