Ingredients
Preparation
To prepare the paste: Combine all the Spices and lemon zest together in a bowl. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the shrimp paste and stir well. Place in an electric blender, together with the spices and 3 tbs cold water. Blend until smooth.
Put the lamb, potatoes, coconut milk, fish sauce, Cardamom and Cinnamon into a large saucepan and slowly bring to the boil, stirring. Simmer, covered, for 1 hour or until the lamb is tender and the liquid has reduced down.
Stir in the curry paste, together with the tamarind, lemon juice and sugar. Simmer for a further 2-3 minutes before serving. Garnish with roasted peanuts.
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