Saturday, January 01, 2011

New Zealand Spring Lamb - Thai Curry

I've eaten a couple of other of New Zealand Lamb's prepared lamb dishes, Lamb Korma and Moroccan Lamb, both of which I liked for a quick but not so fresh meal (I mean, it left me wanting to make my own freshly). I had seen this one before, a Thai curry, but avoided it, because I though to make my own. This is supposed to be a Massaman curry (with Green Curry mixed in), made in South Thailand by Muslims, a recipe I had heard of before, and one dish on a long list of dishes I would like to try in Thailand. Looking through the ingredient listing, I am pleased that the ingredients look to be fairly authentic, they use coconut milk, fish sauce, green curry paste, massaman paste, tamarind pulp, rice bran oil (something I'm getting in to) and kaffir lime leaves - all fairly traditional Thai ingredients. Lamb, though, is not really a traditional Thai ingredient, you'd only find it made by Muslims in the South. I would say that I enjoyed the flavour of this, equal in flavour to the Moroccan Lamb, but, again, it left me wanting to make my own.

I see now that their website has lots of lamb recipes, I think I'll check them out!

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