THE SUMMERY ONE
Fragrant and gently spiced yet complex and richly savoury, this lamb and potato curry is a Thai classic. We’ve given it a seasonal twist with the addition of sweet and sharp quick-pickled veg – and the result is a revelation
Lamb massaman with ‘quickled’ veg
SERVES 6-8. HANDS-ON TIME 30 MIN, SIMMERING TIME 4 HOURS
MAKE AHEAD
Store the curry and drained quickled veg in separate airtight containers in the fridge for up to 3 days. Reheat the curry to serve.
• 6 banana shallots, finely chopped
• 3 red chillies, deseeded, finely chopped
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, roughly chopped
• 2 lemongrass stalks, white part only, roughly chopped
• 25g fresh coriander, leaves picked, stems chopped