
Massaman Lamb Curry
This rich and mild Thai Massaman curry works beautifully with seasonal spring lamb, and is a perfect alternative to a Sunday or Easter roast.
Ingredients
- 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
Method for curry paste
Method for lamb curry
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- 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
Method for lamb curry
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.