Cook and Scale
Massaman Curry with Lamb
4 servings · 105 min total
A mellow, richly spiced coconut curry with fall-apart lamb, potato, and roasted peanuts, gently sweet-sour with tamarind and palm sugar.
Ingredients
- 3 tbsp massaman curry paste
- 4 dl coconut milk
- 700 g leg of lamb, cut into chunks
- 2½ dl beef stock
- 2 potato, peeled and cubed
- 1 onion, cut into wedges
- 1 cinnamon stick
- 3 tsp ground cardamom
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 tbsp tamarind paste
- 60 g peanuts, roasted
- 1 tbsp vegetable oil
- 300 g white rice, to serve
Contains: Peanut, Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a heavy pot and warm over medium heat with the vegetable oil.
- 2.
Fry the curry paste — Stir in the massaman curry paste, cinnamon stick, and cardamom pods and fry for 3 minutes until fragrant.
- 3.
Simmer the lamb — Add the lamb and stir to coat, then pour in the remaining coconut milk and beef stock. Cover and simmer gently for 1 hour until the lamb is nearly tender.
- 4.
Add the potatoes — Add the potato and onion, then simmer uncovered for 20 minutes until the potato is tender and the sauce has thickened.
- 5.
Finish and serve — Stir in the fish sauce, palm sugar, and tamarind paste, then scatter over the roasted peanuts and serve hot with steamed white rice.