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Simmer on low heat, to get the meat tender<\/p>\n
Add hot water if necessary before adding the potatoes and onions<\/p>\n
The taste develops more the next day<\/p>\n
I took the cardamom pods out when mixture was all cooked.<\/p>\n
I took the meat off the bones at the end, and added all the meat back in to the curry<\/p>\n
Above recipe x 5 works well with the paste below.<\/p>\n
Massaman Curry Paste<\/strong><\/p>\n 1 Tablespoon Coriander Seeds 120 grams of Shallots, finely chopped (about 3) \u00bd teaspoon Nutmeg 1. Roast together Until Fragrant: Coriander Seeds, Cumin Seeds, Chilli and Cardamom Pods<\/p>\n 1 (a) If you have spice grinder or Mortar & Pestle, I think it is best if ground up before adding to the other mix. 2. Roast together Until Brown: Shallots, Garlic, Ginger (with lemon juice)<\/p>\n 3. Add your two mixes above into a container that you can use your stick mixer in, or use a food processor. Then add Nutmeg, Cinnamon, cloves, Kaffir Lime Leaves, white pepper, salt, fish sauce, and oil<\/p>\n Note: I doubled the ingredients of paste. Doubled makes around 2 cups of paste (500 grams). Freezes well<\/p>\n\n
\n1 teaspoon Cumin Seeds
\n10 red small chilies or 3 large ones – Remove the seeds and inner bits of the dried chilies
\n4 Green Cardamom Pods<\/p>\n
\n30 grams of Garlic, finely chopped
\n1 Tablespoon Ginger, finely grated (Mix this with 1\/4 teaspoon Lemon Juice) (Replacement for Galangal)<\/p>\n
\n\u00bd teaspoon Cinnamon
\n\u00bd teaspoon Cloves
\n1 Tablespoon Kaffir Lime Leaves, finely chopped
\n1 teaspoon ground white pepper
\n1 teaspoon Salt
\n1 Tablespoon Fish Sauce
\n100 mls Vegetable Oil<\/p>\n
\nI ground mine in Mortar & Pestle once they were roasted<\/p>\n
![\"20200714_185338\"](\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2020\/07\/20200714_185338.jpg\")
<\/a><\/p>\n