Serves: 4
Total Calories: 855

1/4 cup olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
2 cups Coconut Milk
2 tablespoons mussamun curry paste
1 1/2 pounds lamb tenderloin cut into 1 inch cubes
2 medium potatoes peeled and cut into 1 inch cubes
8 whole shallots peeled
1/2 cup roasted unsalted cashew nuts
1/2 cup Tamarind Juice
2 tablespoons Thai fish sauce
2 sticks cinnamon
16 cardamom seeds
1 1/2 teaspoons sugar
1 1/2 cups whipped cream
1 1/2 teaspoons all purpose flour mixed with 2 tablespoons cold water

Heat olive oil in a large saucepan over high heat. Add onions and garlic and stir until lightly browned, about 1 1/2 minutes. Add coconut milk and curry paste and cook, stirring constantly, 2 minutes. Add lamb, potatoes, shallots, cashews, tamarind juice, fish sauce, spices, and sugar and cook, stirring every 2 minutes, until sauce is reduced by half, about 8 to 10 minutes. Add cream and flour/water mixture, reduce heat to low, and simmer 20 minutes. Transfer to a bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 855
Calories from Fat: 420

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Shrimp Panang
Red Curry Shrimp
Alaska King Crab Curry
Green Curry Salmon
Chicken Curry
Panang Chicken
Lamb Mussamun