Slow-Cooked Lamb Massaman Curry

Slow Cooked Lamb Massaman Curry - tender lamb and potatoes with coconut milk and an easy homemade massaman sauce.
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Servings 5 servings
Author Nicky Corbishley

Ingredients

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

To Serve:

  • Boiled rice
  • Chopped fresh coriander/cilantro
  • Chopped red chillies
  • Lime wedges

Instructions

  • 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.

Notes

Any leftovers can be cooled, covered and frozen. Defrost thoroughly and reheat until piping hot in the microwave or in a pan.
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Nutritional Information is per serving, without boiled rice.

Nutritional Information

Calories: 622kcal | Carbohydrates: 27g | Protein: 25g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 99mg | Sodium: 750mg | Potassium: 1059mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16.2% | Vitamin C: 54% | Calcium: 8.8% | Iron: 34.2%
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