Massaman Curry

Ingredients

• 2 tablespoons olive oil
• 2 kilograms lamb diced
• 400 ml can coconut milk
• 400 ml water
• 1 cinnamon stick
• 2 fresh kaffir lime leaves
• 500 grams baby chat potatoes washed, halved
• 1 tablespoon brown sugar
• 2 whole star anise

Curry Paste

• 1 brown onion peeled, roughly chopped
• 2 cm piece ginger peeled, roughly chopped
• 4 clove garlic peeled, roughly chopped
• 1 1/2 teaspoons coriander seeds ground
• 1 teaspoon cumin seeds ground
• 1 teaspoon cinnamon ground
• 1 teaspoon brown mustard seeds
• 1 teaspoon cardamom ground
• 3 dried whole chillies roughly chopped
• 1 lime zest and juice
• 1 teaspoon white pepper ground
• 2 teaspoons salt

Directions

1. Using a food processor, place the curry paste ingredients into a 1 litre bowl and pulse until the mixture is smooth and consistent.
2. In a frypan, cook the curry paste for 3 minutes over a medium heat and then place into the removable crockery bowl.
3. Using a frypan, heat the olive oil over a medium heat and seal the lamb until golden brown. Place into the removable crockery bowl, along with the coconut, water, cinnamon, lime leaves, potatoes, brown sugar and star anise.
4. Stir well to combine and place the removable slow cooking bowl into the slow cooker housing and place the lid on top. Set the slow cooker to LOW for 9-12 hours, HIGH for 8-10 hours or AUTO for 8-10 hours. OR place into the removable pressure cooking bowl and select HIGH pressure for 33 minutes.
5. Serve with rice and pickled ginger.

NOTE: If possible, stir every few hours to develop maximum flavour throughout the cooking time. (slow cooking)