Massaman Lamb Curry
Whilst it’s getting chilly, warm up your evenings with this authentic Massaman Lamb Curry recipe. Filled with vegetables, coconut cream, tomatoes and lime leaves, this is just what you need this winter. Download the recipe here.
- 30ml (1 ½) tablespoons
- 500g diced lamb fillet, trimmed
- Dusting flour
- 1 onion, thinly sliced
- 2 tablespoons massaman curry
- 2 kaffir lime leaves
- 200ml chicken stock
- 250ml coconut cream
- 4 teaspoons fish sauce
- 4 tablespoons palm sugar
- 1 tablespoon tomato paste
- 2 tablespoons tamarind paste
- 2 carrots, peeled, chopped
- 3 potatoes, peeled, cut into
- 1 cup fresh or frozen peas
- 2 tablespoons chopped coriander
- Steamed rice, to serve
Step 1 – Heat 1 tablespoon oil in a pan over high heat, dust diced lamb in flour and brown the meat in batches, then set aside.
Step 2 – Heat remaining oil in pan, add the onion, curry paste, tamarind paste, lime leaves, tomato paste and cook over low heat for 5 minutes or until softened.
Step 3 – Return the meat to the pan, stirring, then add the stock, coconut cream, fish sauce and carrots.
Step 4 – Add enough water to bring the liquid level to 1 cm under the meat. Bring to the boil, then reduce heat to low, cover and simmer for 30 minutes.
Step 5 – Add the potatoes and cook, uncovered, for a further 30 minutes.
Step 6 – Stir in the peas, palm sugar and the coriander and cook for 5 minutes. Serve with rice and garnish.