Most of the work was done when you made the paste so this is great. Very different from other Thai curries where you fry the paste and then put the main ingredients in and fry some more before adding the liquid. This is pretty much the other way round.

Method

Put the lamb in a saucepan with the coconut milk, fish sauce, cardamom pods and and cinnamon

Bring to the boil and then simmer gently uncovered for an hour.

Stir in the curry paste, tamarind liquid, lime juice and sugar.

Cook for another 5 minutes

This just needs white rice.

Ingredients

• 2 lbs lean lamb sliced about 1 cm thick
• 2 cans coconut milk
• 2 tblsp fish sauce
• 12 cardamom pods
• a cinnamon stick
• One full amount of Muslim Curry Paste
• 3 tablespoons tamarind liquid or a teaspoon of the paste from a jar
• Juice of a lime
• 1 tblsp palm sugar