Thai Recipe

Massaman Curry with Lamb

Lamb and mutton are the meat of domestic sheep. Generally speaking, a sheep in its first year is called a lamb, and its meat is also called lamb. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. Lamb is the most expensive, as it is the most tender. And when it comes to mutton, the darker the colour, the older the animal.

In the Indian subcontinent and Middle East, The term ‘mutton’ is usually applied to goat meat For example; mutton curry is always made from goat meat. It is estimated that over one-third of the goat population is slaughtered every year and sold as mutton. The husbanded sheep population in India and the Indian subcontinent has been in decline for over 40 years, and has survived at marginal levels in mountainous regions, based on wild-sheep breeds, and mainly for wool production.

Meat from sheep features prominently in several cuisines of the Mediterranean, for example in Greece, where it is an integral component of many meals, including religious feasts such as Easter. In Northern Europe, mutton and lamb feature in many traditional dishes, including those of Iceland and the United Kingdom, particularly in Scotland and Wales. Mutton used to be an important part of Hungarian cuisine due to strong pastoral traditions, but began to be increasingly looked down on with the spread of urbanisation. Lamb and mutton are very popular in Central Asia and in certain parts of China, where other red meats may be eschewed for religious or economic reasons. Barbecued mutton is also a specialty in some areas of the United States and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines, and it is estimated that half the population have never even tried it.

In Australia, the leg of lamb roast is almost considered to be the national dish. Commonly served on a Sunday or any other special occasion, typical preparation involves covering the leg of lamb with butter and rosemary sprigs pushed inside incisions cut in the leg, and rosemary leaves sprinkled on top. The lamb is then roasted and typically served with vegetables, potato and gravy. In Indonesia, lamb is popularly served as lamb satay and lamb curry. Both dishes are cooked with various spices, and served with rice. In Mexico, lamb is the meat of choice for the popular ‘barbacoa’ dish, in which the lamb is roasted or steamed wrapped in maguey leaves underground. And in Medieval India, the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with mutton. This dish led to the famous Biryani.

Lamb's liver, known as lamb's fry in New Zealand and Australia, is eaten in many countries. It is the most common form of offal eaten in the UK, traditionally used in the family favourite of liver and onions. It is a major ingredient, along with the lungs and heart (the pluck), in the traditional Scottish dish of haggis. Lamb testicles, also known as lamb's fries, are another delicacy.

Lamb kidneys are found in many cuisines across Europe and the Middle East, often split into two halves and grilled (on kebabs in the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys.

Lamb does not really feature in Thai cuisine. Firstly, the climate is not ideal for raising sheep in the first place, and so it has to be imported. Also many Thai people are put off by the unique smell of the meat, which is ironic considering some of the foods that are considered delicacies here! However you will find it on the menu of restaurants serving Western, Indian or Middle Eastern dishes. And in some more upmarket Thai restaurants you will find this delicious take on the popular Thai massaman curry.

Massaman Curry with Lamb Shanks

Ingredients (Serves 2)

Method

Heat one tablespoon of oil in a pan over high heat and brown the meat in batches, then set aside. Heat the remaining oil in a pan. Add the onion and cook over low heat for five minutes or until softened. Add curry paste and lime leaves, and cook for 30 seconds. Stir in the stock, coconut cream, fish sauce and potato. Add one cup water. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes.

Add the meat and cook, uncovered, for a further 10 minutes. Stir in half the coriander and set aside for two minutes. Serve with jasmine rice and garnish with the remaining coriander.