Dice the lamb neck fillet into 1 inch cubes and set aside. Peel and dice the potato into 1 inch cubes.
For the curry base:
Peel and dice the onion and garlic and bruise the lemongrass with the back of a knife and then chop finely. Peel and grate the ginger, de-seed the chilli and chop finely, de-stem the lime leaves and finely chop. Chop half of the nuts and set aside the others for garnish later. Crush the cardamon with the flat edge of a knife.
Heat a wok on a medium heat and colour the lamb in a splash of oil. Remove the lamb and wipe out any excess oil. Dry fry the spices for 1 minute (ground coriander, cumin seed, pepper, cardamon and turmeric), then add the oil and combine with the spices. Now add the onion, garlic, chilli, ginger, tamarind paste, lime leaves, lemongrass and cook for 3 minutes.
Add the chicken stock, palm sugar, coconut milk, peanut oil, fish sauce, shrimp paste and lamb. Stir. Simmer the dish for 45 minutes stirring occasionally, then add the potatoes and cook for a further 45 minutes.
Finish the dish with the remaining nuts and some fresh coriander.
«Massaman loosely means Muslim man in Thai this is why it is different from a lot of other dishes and uses Indian style spices.»