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    Home Inspiration Recipes Lamb Massaman Curry

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    Lamb Massaman Curry

    By Carrie at time-to-be-an-adult.com

    This beautifully fragrant, mild lamb curry is perfect when you need something easy to make, but tasty enough to awaken those taste buds. There is quite a bit of simmering time, but it’s this that gives the gorgeously thick sauce a chance to form.

    Lamb Massaman Curry

    Lamb Massaman Curry

    This beautifully fragrant, mild lamb curry is perfect when you need something easy to make, but tasty enough to awaken those taste buds.

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    Ingredients

    Serves 6

    • 750g lamb
    • 6 floury potatoes
    • 2 red onions
    • 2 garlic cloves
    • 2 sticks fresh lemongrass 50g fresh ginger
    • 3 red chillies, or 3 tsp fresh chilli paste 6 dried lime leaves
    • 40g tamarind paste 6 cardamom pods 100ml peanut oil
    • 2 tsp ground turmeric 2 tsp ground coriander 2 tsp cumin seeds 200ml water
    • 100g cashew nuts
    • 2 chicken stock cubes
    • 60g palm sugar (found in the Thai section at the supermarket)
    • 400ml unsweetened coconut milk 75ml fish sauce
    • Fresh coriander to season

    Method

    1. Dice the lamb if needed, then peel and dice the potatoes and set them aside.
    2. Then dice the onion and garlic, crush the lemongrass with the back of a knife and chop finely. Peel and grate the ginger, de-seed and finely chop the chillies, de-stem the lime leaves and chop them finely. Chop half the nuts and crush the cardamom pods.
    3. Colour the lamb in a wok and then set it aside in a bowl.
    4. In a large saucepan, dry-fry the dried spices (turmeric, ground coriander and cumin seeds) for 1 minute, then add half of the oil and mix it together. Add the onion, garlic, lemongrass, ginger, chillies, lime leaves and tamarind paste and cook it for a further 3 minutes.
    5. Boil 200ml of water and dissolve the stock cubes. Add the stock to the saucepan, along with half the cashew nuts, palm sugar, coconut milk, the remaining peanut oil, fish sauce and the lamb.
    6. Simmer it gently for 45 minutes, stirring occasionally. Add the potatoes and cook for a further 45 minutes. Finish the dish with the remaining nuts and some fresh chopped coriander.
    7. Serve with boiled rice and naan bread.

    This fragrant Curry can be cooked up on a Leisure range cooker. Whatever size your kitchen we have a cooker to suit you, view our collection of 110cm range cookers, 100cm range cookers, 90cm range cookers, 60cm range cookers.

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