makes 1 serving

1 clove garlic, peeled
1 sliver ginger root
2 coriander roots with stems
vegetable oil for deep-frying
250g/8oz lean roasting lamb, cut into cubes about 2.5cm/1in wide
1 medium-sized potato, quartered
3tbsp vegetable oil
3tbsp Massaman Curry Paste
1 bayleaf
pinch ground cinnamon
pinch ground coriander seeds
pinch ground cardamom
250ml/8fl oz/1 cup coconut milk
3 whole shallots
3tbsp palm sugar
3tbsp fish sauce
4tbsp tamarind juice

Coarsely mince or process the garlic with the ginger and coriander roots and stems.

Deep-fry the lamb in very hot oil (180ºC/350ºF) for 5 minutes.

Remove the lamb, then deep-fry the potato pieces for 10 minutes.

Heat the vegetable oil in a wok or saucepan until very hot.

Add the Massaman Curry Paste, ginger, garlic, coriander roots and stems, bayleaf and ground spices.

Stir-fry for about 5 minutes, until an aroma develops.

Add the coconut milk, meat, potato and shallots. Bring to a boil.

Add the sugar and fish sauce.

Simmer for 10 minutes, adding up to 4tbsp tamarind juice and 5tbsp water until the sauce has a medium consistency.

Transfer to a serving pot or tureen, add the fried cashew nuts, float the cream
of coconut milk on top and sprinkle with the coriander leaves.