How to Make Mussaman Curry
A rich and aromatic curry
One of my absolute favourite dishes is this fantastic curry associated with Thailand but with its roots going back to the days of the early arab traders. So last night as the winter chill set in I got out my trusted tagine pot and set about a slow braise of lamb southern-thai style.
Mussaman curries can vary, everyone has their own paste with individual nuances but what should be a common denominator is the use of Indian spices such as cloves, cardamom, cassia, nutmeg, cumin and coriander.
Spices are first roasted and then ground to add depth of flavour, there should be a back note of roasted and crushed peanuts and mild chilli heat. Traditionally mussaman curries are complex affairs, the paste takes time to make, the coconut cream has to be ‘cracked’, the spices cooked out, the meat sealed and so on. For those with less time or patience there are quicker options.
First make the spice paste; in a blender puree a chopped red onion with three cloves of garlic, the chopped bulbous end of a lemongrass stalk, two tablespoons of fresh coriander, four or five soaked and chopped dried red chillies.
Take a dry frying pan and gently toast over a low heat; one and a half teaspoons coriander seeds, 1 tsp cumin seeds, 1 cardamom pod seeded, 3 cloves, a small piece of cinnamon quill, a tsp of blanched peanuts/cashew nuts, 1 star anise (optional) 1 tsp mace. Once they smell roasted and aromatic grind them to a powder and stir into the paste mix. Add a little water to facilitate blending and give it a good blitz.
Open a can of coconut milk, in a heavy bottomed pan add the thick part of the milk and gently heat until it splits. Add a good dose of the spice mix and stir thoroughly for a few minutes until it smells great. Take your diced meat (beef, chicken or lamb) and combine. Add a glug of fish sauce and cover with the remaining coconut milk, add stock if required to cover the meat.
Add a couple of dried chillies if you like heat and cover. Cook for 30 minutes. Peel a couple of potatoes, cut into chunks and add to the sauce along with some peeled baby onions. Cook for another 30-40 minutes and check to see if the meat is tender. Season with more fish sauce and a tsp of palm sugar, add a good dose of fresh chopped coriander and season with salt and pepper.
Miles,
Does the tagine lid stay on during cooking? These are the sort of questions that keep me up at night!
I have taken note and will definitely attempt and report back.
Cid
November 21, 2007 @ 10:47 am
Miles & Cid,
I think we should have been invited to try this tasty sounding Mussaman Curry. This way we could be sure to achieve the right flavour when attempting to reproduce it.
Cassia is new to me. Is it something only used in Asian dishes?
November 21, 2007 @ 2:19 pm
Cid,
Yes, keep the lid on as it helps the cooking process when cooking a tagine, not needed for this recipe though.
Miles
November 21, 2007 @ 2:39 pm
Elsie,
Cassia is the rough version of cinnamon used widely in Chinese braises etc. There is a full description in the spices section of my food website.
Miles
November 21, 2007 @ 2:41 pm
Elsie,
One day I expect Miles will invite a select few home for a sandwich course. We must prepare ourselves for any awkward questions he might throw (good point on the cassia bark, that’s one to remember!). I shall be limbering up here by making the famous Cranks Celebratory Carrot Cake and this year with the bar lifted high, a stollen. Previous attempts at the latter have been interesting, one got so big after proving I could hardly get it out of the oven
Cid
November 21, 2007 @ 6:28 pm
Cid,
Just concerned that the “sandwich” course will just be that! Perhaps we need to think of exciting fillings?
Your stollen “proved” to be some cake then. Perhaps you mistook it for a Panatone? Easily done and still continental.
November 22, 2007 @ 10:27 am
Elsie,
This year’s stollen will be make or break. Thing is I don’t like lots of commercially produced peel, coupled with the fact I do like good quality marzipan, the sort that has more almonds than sugar. Have you seen the film The Blob, gird yourself for a sequel
I was looking forward to Miles sandwich course until I read today’s post! Now is probably not a good time to tell him I like dripping as a filling!
Cid
November 22, 2007 @ 11:26 am