Complex, rich and fragrant, filled with various dried spices, it is believed to have been introduced by persian traders in the sixteen century. Almost any kind of robustly flavoured meat can be used, choose a cut suitable for braising such as, chicken legs, beef blade, pork belly. The most crucial stage of the curry is the frying off of the paste, use low heat, as this will allow the dried spices in the paste to slowly toast and become wonderfully aromatic. A ladleful of fresh coconut cream at the very end gives the curry a luxurious richness. —siamesecooking
Heat the oil in a pan until very hot. Season the lamb with salt and pepper and brown the lamb well on both sides. Add coconut milk and stock to cover, simmer on low heat until the lamb is tender.
Heat a pot, add oil and the Massamun curry paste along with coconut cream. Fry the paste on medium heat until fragrant and a separation starts to occur, and oil starts to rise to the top.
When the lamb is tender, add potatoes and onions and the fried paste to the pot, continue to simmer until the potatoes and onions are cooked.
Season with fish sauce, palm sugar and tamarind water, along with a few bay leaves, taste and adjust seasoning to your liking.
Finally add coconut cream for extra richness, sprinkle with roasted peanuts and serve.