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.
If you like slow cooker recipes then take a look at my slow cooker roundup for more ideas for what to make in your slow cooker.
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.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.