Luscious Lamb Massaman Curry Recipe

By LittleTake

(37 Reviews)

Receipe for Lamb Massaman Curry:

Lamb Massaman Curry is a popular Thai dish known for its rich and complex flavors. To make this curry, you will need lamb meat, potatoes, onions, and a variety of aromatic spices.

First, the lamb meat is browned in a large pot or wok until it is well-seared on all sides. Then, the meat is removed from the pot, and diced onions are sautéed until they are soft and translucent.

Next, a spice mixture made up of cinnamon, cloves, cardamom, cumin, coriander, and nutmeg is added to the pot and toasted until fragrant. A tablespoon of Massaman curry paste is added to the pot, followed by coconut milk, fish sauce, palm sugar, and tamarind paste.

The lamb meat is added back to the pot, along with diced potatoes, and the curry is allowed to simmer until the meat is tender and the potatoes are cooked through.

To finish the curry, roasted peanuts are added for crunch, and fresh Thai basil leaves are stirred in for an herbal note. The resulting dish is a rich, aromatic, and flavorful lamb curry that is perfect served over steamed jasmine rice or with a side of roti bread.

Ingredients:

• 1 lb lamb, cut into bite-sized pieces
• 2-3 potatoes, peeled and diced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tsp ginger paste
• 1-2 tbsp Massaman Curry Paste
• 1 cup coconut milk
• 1 cup water
• 2 tbsp fish sauce (optional, can substitute with soy sauce for a vegan version)
• 2 tbsp brown sugar
• 1 cinnamon stick
• 2 star anise
• 2-3 cardamom pods
• 1/4 cup roasted peanuts, crushed
• Fresh cilantro leaves for garnish

Instructions:

1. Heat some oil in a large pot or Dutch oven over medium-high heat. Add lamb pieces and sear until browned on all sides. Remove from pot and set aside.
2. In the same pot, add sliced onions, minced garlic, and ginger paste. Sauté until the onions are translucent.
3. Add Massaman Curry Paste to the pot and stir until the onions are coated with the curry paste. Cook for 1-2 minutes.
4. Add the seared lamb back to the pot and stir to combine.
5. Add diced potatoes, coconut milk, water, fish sauce (or soy sauce), brown sugar, cinnamon stick, star anise, and cardamom pods to the pot. Stir well and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 1-1.5 hours, or until the lamb is tender and the potatoes are cooked through. Stir occasionally.
7. Once the lamb and potatoes are cooked, remove the cinnamon stick, star anise, and cardamom pods from the pot.
8. Serve the curry in bowls, topped with crushed roasted peanuts and fresh cilantro leaves.
9. Enjoy your delicious Lamb Massaman Curry with steamed rice or naan bread.

Note: You can adjust the spiciness of the curry by adding more or less curry paste, or by adding fresh chili peppers.