This dish demonstrates one of the many, many non-curry ways massaman curry paste can be used. It also shows how well lamb and the herbs and spices found in massaman curry paste go together. There seems to be something in that combination, plus the addition of prepared tamarind pulp, that ameliorates the gaminess associated with lamb which prevents some people (me excluded) from enjoying this delicious meat.
Although lamb, in my opinion, makes for one of the most perfect meats for massaman curry, marinating a large hunk of lamb with curry paste and roasting it western-style like this isn’t exactly a typical Thai preparation. Then again, we’re not going for a typical Thai dish here; we’re simply going for something delicious.
I served this at a party a while back. The roasted lamb was accompanied by coconut rice with fresh chives and a salad of fresh radishes with Sriracha-buttermilk dressing. Also found on the table was a bowl of Nam Pla Prik.
To the fearful cook’s delight, not a crumb was left.
Massaman-Marinated Roasted Leg of Lamb
3.5 lbs boneless leg of lamb, butterflied
2 ounces massaman curry paste
2 tablespoons prepared tamarind pulp
1/2 cup yogurt
2 teaspoons salt
1/2 tablespoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cardamom