Download Stashcook Now. Get the best meal planning app for your family.

Thai Lamb Massaman Curry Recipe Recipe

Name: Thai Lamb Massaman Curry Recipe
Prep time: 5 min
Cook time: 2 h 15 min
Total time: 2 h 20 min
Yield: 2
Ingredients: 300g (11oz) Diced Lamb Shoulder; 200ml (⅔ Cup + 2 Tbsp) Coconut Milk; 100g (¼ Cup + 2 Tbsp) Massaman Curry Paste; ½ Tsp Coarse Sea Salt; 2 Star Anise; 6 Cardamom Pods; 10cm (4") Cassia Bark; 250ml (1 Cup) Water; 35g (25mm or 1" Cube) Tamarind Paste; 35ml (2 Tbsp) Boiling Water; 200g (1 Cup) Potatoes; 125g (8-10) Small Shallots; 50g (⅓ Cup) Toasted Peanuts; 2 Tbsp Dark Brown Sugar; 2 Tbsp Fish Sauce; Fresh Mint; Fresh Thai Basil; 1 Lime

Krumpli

A delicious one-pot slow-cooked Thai lamb massaman curry loaded with potatoes, shallots and peanuts that gets fragrant herby tones from mint and Thai basil.

Ingredients

300g (11oz) Diced Lamb Shoulder

200ml (⅔ Cup + 2 Tbsp) Coconut Milk

100g (¼ Cup + 2 Tbsp) Massaman Curry Paste

½ Tsp Coarse Sea Salt

2 Star Anise

6 Cardamom Pods

10cm (4") Cassia Bark

250ml (1 Cup) Water

35g (25mm or 1" Cube) Tamarind Paste

35ml (2 Tbsp) Boiling Water

200g (1 Cup) Potatoes

125g (8-10) Small Shallots

50g (⅓ Cup) Toasted Peanuts

2 Tbsp Dark Brown Sugar

2 Tbsp Fish Sauce

Fresh Mint

Fresh Thai Basil

1 Lime

Method

Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil.

Stir in the massaman curry paste and when it returns to a boil reduce the heat to medium or until eh coconut milk reduces to a simmer. Stir and cook until the oil begins to separate on top of the sauce.

Throw in the lamb shoulder, star anise, cardamom, cassia bark and water, reduce the heat to low, add a lid and cook gently for 90 minutes.

After the lamb has been simmering for 75 minutes, pour the boiling water over the tamarind pulp, give it a gentle mash and allow it to sit for 10 minutes. Then pass the tamarind through a fine mesh sieve.

Whilst the tamarind is soaking peel the potatoes and cut them into a bite-sized 20-25mm (¾-1") dice.

Trim up the furry ends of the shallots and peel them.

After the lamb has had 90 minutes, remove the lid and add the tamarind, potatoes, shallots, brown sugar, fish sauce and toasted peanuts (keep a tablespoon of the peanuts back for garnish later). Give everything a stir, turn the heat up to medium, return the lid and cook for another 25-30 minutes or until the potatoes are cooked.

Whilst the curry is cooking, shred the Thai basil and finely chop the mint.

When the potatoes are cooked remove the lid and stir in the Thai basil and mint (keeping a little back for garnish).

Have a taste and squeeze in lime juice to your liking and serve with the reserved herbs and peanuts.