Description
Lamb Massaman Curry is a Thai recipe comprising lamb gently cooked in warming spices and coconut milk. Best served with steamed rice.
Ingredients
Units
Scale
- 400ml (1 can) coconut milk
- 60ml (1/4 cup) massaman curry paste
- 600g (1 1/2lbs) lamb neck fillet, cut into thick slices
- 2 onions, peeled and cut into wedges
- 4 kaffir lime leaves
- 1 cinnamon stick
- 15ml (1 tbsp) tamarind paste
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) fish sauce
- 90g (3oz) toasted peanuts
- 450g (1lb) new potatoes, washed and halved
- 2 red chillies, washed and finely sliced
Instructions
- Preheat the oven to 180°C / 160°F / 355°F / gas mark 4.
- Heat 30ml (2 tbsp) of coconut milk in a cast iron casserole dish.
- Add the curry paste and fry for 1 minute.
- Stir in the lamb pieces and brown all over.
- Add the remaining coconut milk, onions, kaffir lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce, half of the peanuts, and 250ml (1 cup) of water.
- Bring to a simmer, cover with a lid and cook in the oven for 45 minutes.
- Remove the casserole from the oven and stir in the new potatoes.
- Cook in the oven for a further 45 minutes or until the meat is tender and the potatoes cooked through.
- Sprinkle with the chillies and the remaining peanuts, then serve with white rice, lime and coriander leaves.
Notes
- Sometimes it’s hard to find fresh kaffir lime leaves. Feel free to substitute with dried instead, using the same amount.
- If you can, try to fish out the cream from the tin of coconut milk when frying the curry paste in the second step above.
- This is quite a gentle curry, so feel free to up the amount of curry paste and chillies used.
- Feel free to substitute the lamb with your favourite stewing cut. Cooking times might vary, so be careful not to overcook the potato!
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Curry
- Method: Stew
- Cuisine: Thai