Lamb Massaman Curry

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Ingredients:

Massaman Paste (makes about 6 tbsp):

• 1 red onion - chopped
• 2 or 3 red chillies - depending on how hot you like it, roughly chopped
• 2 tsp ground coriander
• 2 tsp cumin
• ½ tsp cinnamon
• ½ tsp white pepper
• 3 cloves of garlic - peeled
• 2 sticks of lemongrass - outer leaves removed, softer inside chopped finely 
• 5 cm piece ginger - peeled and roughly chopped
• 1 tsp shrimp paste 
• 3 tsp fish sauce
• 1 tsp brown sugar substitute
• 10 fresh coriander stalks - you’ll be using the leaves later.
• ½ tsp salt

Other curry ingredients:

• 2 tbsp olive oil
• 1 kg casserole lamb - chopped into big chunks
• 3 tbsp arrowroot
• pinch of salt and pepper
• 400 ml lamb stock 
• 400 ml can coconut milk 
• large swede - chopped into big chunks
• 250 g green beans/broccoli, chopped
• Handful of beansprouts
• Juice of 1 lime
• Large handful of spinach

To Serve:

• Chopped fresh coriander
• Chopped red chillies
• Lime wedges

INSTRUCTIONS:

• Place all the paste ingredients in a food processor and blend until it forms a paste. Add a little oil if it's a bit claggy. 
• Heat the oil in a large pan. Toss the chopped lamb in the arrowroot, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat until you get a nice dark colour on the lamb. The lamb will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
• Once the lamb has cooked for 5 mins, turn down the heat a little and add in the curry paste. Give it a stir to coat the lamb and let it cook for a couple of minutes. Then add in the stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160c/320f). Give it a stir every so often. 
• After 1 hour 45 mins, to thicken mix a tbsp of Arrowroot with a tbsp of water and add to the pan, then add in the swede, give it a stir and cook for a further 25 mins until the swede is tender. 
• Add in the green beans/broccoli/spinach. Stir and cook for 5 minutes, then turn off the heat (or take out of the oven) and mix in the beansprouts & lime juice. 
• Serve the curry in a big bowl, with a sprinkling of  coriander, fresh chillies and a wedge of lime.