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Roast Rack of Lamb in Masaman Curry Sauce


For 2 servings:

For the lamb
8 pcs lamb chops
50g chopped garlic
50ml olive oil
Some salt and Japanese pepper

For masaman curry
200ml Freshstock chicken stock
200g diced potatoes
250ml coconut cream
100g masaman curry paste
30ml assam juice
20g grounded peanuts
20g palm sugar
2 chopped shallots
8 whole shallots
10ml fish sauce
3 tbsp oil

Cooking Method

For the lamb

  1. Marinate lamb with garlic, olive il, salt and pepper for 4 hours.
  2. Sear the lamb in a frying pan with butter on high heat for about 1 minute on each side.
  3. Put aside

For the curry paste

  1. In a stock pan, saute the chopped shallots with oil until fragrant. 
  2. Add in peanuts, saute for a minute then add curry paste, palm sugar, chicken stock, assam juice and coconut cream.
  3. Add fish sauce to taste.
  4. Add in whole shallots, followed by lamb and the diced potatoes. 
  5. On medium heat, reduce the curry for 20 to 30 minutes until the meat is tender. 

Recipe by Chef Jeremy Choo & La Galerie De Dietrich


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