Simon Rimmer cooks a tasty lamb massaman curry on Daily Brunch that is a Thai interpretation of a Persian dish.

The ingredients are: 12 chillies, chopped, 3 shallots, chopped, 5 garlic cloves, chopped, 2 lemongrass stalks, tender part only, finely chopped, 1 2.5cm/1in piece fresh ginger, peeled, grated, 1 tsp shrimp paste, 1 tsp caster sugar, 2 tbsp vegetable oil, 1 tsp cumin seeds, dry-fried and ground, 1 tbsp coriander seeds, dry-fried and ground, 4 cloves, dry-fried and ground, 6 peppercorns, dry-fried and ground, 500g lamb shoulder, cubed, 250ml coconut cream, 400ml coconut milk, 1 splash fish sauce, 60ml tamarind paste, 1 tbsp palm sugar, 1 cinnamon stick, 1 onion, sliced, 225 cooked potatoes, 50g roasted peanuts and 150g boiled rice, to serve.