Meat mains
Thai massaman lamb curry
This is a rich, relatively mild curry that's slow-cooked to tenderness. Serve it scooped over boiled or steamed white rice and topped with a handful of toasted peanuts or cashews. This can also be made with diced beef.
Ingredients
- 500g lamb shoulder, diced
- 500g new potatoes, halved
- 2 tbsp orange massaman curry paste
- 5cm fresh ginger, peeled and grated
- 400ml tin coconut milk
- 1 tsp sugar (ideally palm sugar)
- zest and juice of 1 lime
- 1 tbsp fish sauce
- 1 bunch coriander leaves
- 1 handful cashew or peanuts, toasted, to finish
Method
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Step 1
Brown the meat in a frying pan and transfer to a saucepan, along with the potatoes.
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Step 2
Add the massaman paste and ginger to the frying pan, fry for a few minutes until fragrant, tip in the coconut milk and bring to the boil.
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Step 3
Season with the sugar, lime zest and fish sauce, then pour the sauce over the meat and potatoes.
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Step 4
Cover and cook on a very low heat for a couple of hours until very tender.
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Step 5
Spoon off any excess fat and add the lime juice. The curry should have a good balance of hot, sweet and sour flavours.
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Step 6
Scatter with the coriander leaves and peanuts or cashews and serve with steamed rice.
