Page title and description

Meat mains
Thai massaman lamb curry
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
Prep time:
10 min
PT10M
Cooking time:
2h
PT2H
-
Step 1
Brown the meat in a frying pan and transfer to a saucepan, along with the potatoes. -
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. -
Step 3
Season with the sugar, lime zest and fish sauce, then pour the sauce over the meat and potatoes. -
Step 4
Cover and cook on a very low heat for a couple of hours until very tender. -
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. -
Step 6
Scatter with the coriander leaves and peanuts or cashews and serve with steamed rice.