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Massaman Lamb Curry
Rich, mellow Thai Massaman lamb curry with potatoes, peanuts and coconut cream. Frying the curry paste in the thick coconut cream first, rather than diluted milk, properly releases its warm spices before the lamb goes in.
Total time
110 min
Prep
20 min
Cook
90 min
Difficulty
medium
Cuisine
Thai
gluten-free
Ingredients
800gbone-in lamb, cut into pieces
400mlcoconut cream
400mlcoconut milk
3 tbspMassaman curry paste
300gbaby potatoes
60groasted peanuts
3 tbspfish sauce
2 tbsppalm sugar
2 tbsptamarind paste
3cardamom pods
1 stickcinnamon
Instructions
1
Fry curry paste in 4 tbsp coconut cream.
2
Add lamb. Seal.
3
Add remaining coconut cream and milk.
4
Add cardamom, cinnamon, fish sauce, palm sugar and tamarind.
5
Simmer covered 1 hour.
6
Add potatoes. Cook 20 minutes.
7
Add peanuts.
8
Serve with jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1398
Protein
63.6g
Fat
109.1g
Carbs
53.6g
Fiber
15.6g
Sodium
1062mg
Reviews
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★★★★★
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