My Slow-Cooked Lamb Massaman Curry is a creamy curry with tender chunks of lamb and potato. The homemade Massaman paste comes together in 5 minutes.
Slow-Cooked Lamb Massaman Curry. Ahhh just the title makes my mouth water.
Just home from 5 days of sight-seeing in London, it was a toss-up whether I was looking forward to being back in my own bed, being welcomed home by our two cats, or making and eating this curry.
Sorry cats, I did miss you, but the curry wins.
What a week in London! We had so much fun! Gracey has been learning about the Great Fire of London at school and has wanted to go since then. Chris and I have only ever been there on business so we were looking forward to the eating, shopping and the famous sites.
We must have covered 8 miles a day and there was so much to see during all that walking that I barely heard a moan from my five-year old (I don’t think we were ever going to manage a completely moan-free trek of that distance).
If you haven’t been, then I totally recommend it!
Quick list – here’s what we managed in 5 days:
- Portabello Market – the worlds largest antique market – so much cool vintage stuff
- Hummingbird bakery – the intention was to pick up some carrot cake or something for the next day’s breakfast, however I walked out armed with chocolate and salted caramel cupcakes that certainly didn’t last until breakfast
- Tower of London – some serious bling in those crown jewels
- The Shard – Western Europe’s tallest building – the view at night was amazing! One of the cheaper apartments in this building will set you back a mere £50 million
- Monument to the Great Fire of London – Gracey was a little disappointed to find no puddings for sale on Pudding Lane
- Harrods – Amongst the £40k children’s cars and the £25k bottles of whiskey – you can actually buy bars of gold here (about £275k in case you were interested)
- Buckingham Palace – we only got as far as the gates, but they were pretty gates…
- Hamley’s toy store – 7 floors of ‘I really want that mummy’ can grate just a little
- Piccadilly Circus – 5 minutes from our hotel and soooo busy
- Nelson’s Column – the iconic monument has stood for over 170 years
- Big Ben and the Houses of Parliament – amazing architecture
- Speedboat ride on the Thames – so much fun whizzing around the Thames to James Bond music
- Science Museum – So many hands-on activities for the kids and totally free (donations gratefully accepted though)
- Chinatown – They were preparing for Chinese New Year whilst we were there. It was so hard choosing which one of the 80 Chinese restaurants to eat in!
- Covent Garden – very pretty with nice shops and eateries plus street entertainers (Gracey enjoyed embarrassing me in the middle of a crowd by loudly questioning ‘mummy why is that man naked?’ – he was wearing shorts whilst lying on his bed of nails I might add!)
Oh, and I also got to spend half a day on a knife skills course at the brilliant Leith’s school of food and wine. I loved every minute of it, ok maybe not the bit where I was scooping out fish guts from my seabass, but otherwise it was great!
Ok, maybe that wasn’t such a short list…
Coming back to the curry now. I won’t go on too much further except to say this is a really good freezer recipe, and the homemade Massaman sauce comes together very quickly.
My Slow-Cooked Lamb Massaman Curry is based on my Beef Massaman curry recipe, and works perfectly to get that fall-apart meat along with potatoes that are full of flavour from being cooked in the sauce.
I use chillies in my recipe, but you can leave them out if you have anyone who doesn’t like it too spicy. If I’m making this for the whole family, I tend to leave the chillies out, then dish up the children’s portion first. Then I’ll add chopped chillies and cook them for a couple of minutes in the sauce before serving up to the adults. It doesn’t give quite the same depth of chilli heat, but is a good compromise.
The Slow-Cooked Lamb Massaman Curry Recipe:
Slow-Cooked Lamb Massaman Curry
Massaman Paste (makes about 6 tbsp):
- 1 red onion chopped
- 2 or 3 red chillies depending on how hot you like it, roughly chopped
- 2 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp white pepper
- 3 cloves of garlic peeled
- 2 sticks of lemongrass outer leaves removed, softer inside chopped finely (or 2 tsps. of lemongrass paste)
- 5 cm piece ginger peeled and roughly chopped
- 1 tsp shrimp paste optional, also it’s generally gluten free, but best to check
- 3 tsp fish sauce
- 1 tsp brown sugar
- 10 fresh coriander/cilantro stalks you’ll be using the leaves later to server, so just wrap them in a bit of damp tissue to keep them fresh
- 1/2 tsp salt
Other curry ingredients:
- 2 tbsp vegetable oil
- 1 kg casserole lamb chopped into chunks
- 1.5 tbsp cornflour
- pinch of salt and pepper
- 400 ml beef/chicken/lamb stock – 2 stock cubes with water is fine use kallo beef bouillon cubes for gluten free
- 400 ml can coconut milk it’s usually gluten free, but double check
- 2 large red or white potatoes peeled and chopped into chunks
- 250 g green beans roughly chopped
- Juice of 1 lime
- Boiled rice
- Chopped fresh coriander/cilantro
- Chopped red chillies
- Lime wedges
- Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
- Heat the oil in a large pan. Toss the chopped lamb in the cornflour, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I’m a bit too lazy for that. I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you’ll get a nice dark colour on the lamb. The lamb will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
- Once the lamb has cooked for 5 mins, turn down the heat a little and add in the curry paste. Give it a stir to coat the lamb and let it cook for a couple of minutes. Then add in the beef/chicken/lamb stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160c/320f). Give it a stir every so often. If it’s starting to look dry you can add in some more stock or water.
- After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 mins until the potatoes are tender (this is a good time to start cooking your rice too).
- After the potatoes have cooked for 25 minutes, add in the green beans. Stir and cook for 5 minutes, then turn off the heat (or take out of the oven) and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.