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Massaman Lamb Curry

Prep:

Cook:

This rich and mild Thai Massaman curry works beautifully with seasonal spring lamb, and is a perfect alternative to a Sunday or Easter roast.

1 tbsp vegetable oil

1 white onion, finely chopped

2 tbsp homemade massaman curry paste * recipe below

700g diced lamb

400ml coconut milk

150ml lamb or vegetable stock

400g peeled and diced potatoes

100g roasted peanuts

Handful chopped coriander

Massaman curry paste

10 dried red chillies

1 tbsp coriander seeds

1 tsp cumin seeds, ground

1 stick cinnamon, ground

3 cloves, ground

4 peppercorns, ground

4 tbsp garlic

5 thai shallots

1 - 2 sticks lemongrass, chopped

1 tsp galangal root, chopped

1 tsp fish sauce

Method for curry paste

Firstly, soak the dried chillies in water for 10 minutes, then roughly chop. In a frying pan over a medium high heat, dry fry the spices (coriander, cumin, cinnamon, cloves) until fragrant. Then, tip into a mortar and grind using pestle, or alternatively a food processor or spice grinder.

Add the other ingredients and grind until it has a pesto-like consistency.

Method for lamb curry

In a large, deep-sided pan on a medium heat, fry the onion until translucent but not browned. Add the curry paste and fry until fragrant, up to a minute or two. Next, add the lamb and stir until well sealed and coated in the onions and paste.

Spoon in the coconut cream from the top of the can and heat until it melts and becomes liquid. Then add the rest of the more liquidy coconut milk into the pan and the stock. Simmer the lamb for 1 hour on a low to medium heat.

Add the diced potatoes to the pan and simmer until both the lamb and the potatoes are tender, approx 15-20 more minutes or so.

Add the peanuts and simmer for a further 10 minutes before adding the coriander and serving. Garnish with extra coriander and serve with fluffy jasmine rice.


1 tbsp vegetable oil

1 white onion, finely chopped

2 tbsp homemade massaman curry paste * recipe below

700g diced lamb

400ml coconut milk

150ml lamb or vegetable stock

400g peeled and diced potatoes

100g roasted peanuts

Handful chopped coriander

Massaman curry paste

10 dried red chillies

1 tbsp coriander seeds

1 tsp cumin seeds, ground

1 stick cinnamon, ground

3 cloves, ground

4 peppercorns, ground

4 tbsp garlic

5 thai shallots

1 - 2 sticks lemongrass, chopped

1 tsp galangal root, chopped

1 tsp fish sauce


Method for curry paste

Firstly, soak the dried chillies in water for 10 minutes, then roughly chop. In a frying pan over a medium high heat, dry fry the spices (coriander, cumin, cinnamon, cloves) until fragrant. Then, tip into a mortar and grind using pestle, or alternatively a food processor or spice grinder.

Add the other ingredients and grind until it has a pesto-like consistency.

Method for lamb curry

In a large, deep-sided pan on a medium heat, fry the onion until translucent but not browned. Add the curry paste and fry until fragrant, up to a minute or two. Next, add the lamb and stir until well sealed and coated in the onions and paste.

Spoon in the coconut cream from the top of the can and heat until it melts and becomes liquid. Then add the rest of the more liquidy coconut milk into the pan and the stock. Simmer the lamb for 1 hour on a low to medium heat.

Add the diced potatoes to the pan and simmer until both the lamb and the potatoes are tender, approx 15-20 more minutes or so.

Add the peanuts and simmer for a further 10 minutes before adding the coriander and serving. Garnish with extra coriander and serve with fluffy jasmine rice.

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