Lamb Massaman Curry with Fragrant Rice

As your lamb cooks you can get on with the rest of your prep. Pop the water (specified in the ingredients list) into a pot and add a pinch of salt and half the lemongrass. Bring to the boil on high heat. When the water is boiling, add the basmati rice, pop the lid on, lower the heat to medium and cook for 10 mins. After 10 mins, remove the pot from the heat and leave to the side for another 10 mins. The rice will finish cooking in its own steam.

Cut the echallion shallot in half through the root, peel and then chop into ½cm chunks (or as small as you can). Drain off any excess oil from your lamb and then add your shallot and your leftover lemongrass to your lamb and give it a stir.

Remove the core from the red pepper, cut into 1cm thick slices and pop it in the pan with your lamb. Cook for 5 mins. Meanwhile, separate the coriander stalks from the leaves. Finely chop your stalks and add them to your lamb. Roughly chop your leaves and keep to one side.

Peel and grate the garlic (or use a garlic press if you have one). Add this and the Massaman curry paste to your curry, cook for a minute and then pour in the coconut milk. Give it a good stir and bring up to the boil. Lower the heat to medium and simmer your curry for 10-15 mins or until the coconut milk has reduced by half.

Once the sauce has reduced by half, stir in the spinach and cook for another 3 mins so as your spinach is completely wilted. Add fish sauce to taste and then remove the lemongrass from your curry and finish with your coriander leaves.

Remove your lemongrass from your rice and then fluff it up with a fork. Taste and add a pinch more salt if it needs it.