Lamb Massaman

I'll admit this recipe is completely selfish and developed for me! Whenever I have Thai takeaway I always order massamam, it's my fave and I have tried a few times to replicate it and failed but I finally did it!! This recipe is as good as my local Thai restaurant if not better.

This recipe features fantastic quality grass-fed lamb from my favourite butcher box delivery service Butcher Crowd .

 
Lamb Massaman
 

Servings: 4

Ingredients

1 tsp Extra Virgin Olive Oil
¾ cup Basmati Rice, cooked as per packet instructions
400g Lamb, Diced (You can order pre-diced lamb through Butcher Crowd Box., so handy!)
1 Onion, diced
2 Potatoes, cut into large chunks
2 cups Bone Broth or Vegetable Stock
½ x 400ml can (200ml) Coconut Cream 
1/3 cup Peanuts, crushed
Coriander garnished
Salt & Pepper, to taste

Massamam Paste:
2 Garlic Cloves, minced 
1 Red Chilli, finely diced
1 Lemongrass, finely chopped 
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Fish Sauce
1 tsp Coconut Sugar
1 tsp Galangal, minced (alternatively ginger can be used)
½ tsp Ground Cardamom
½ tsp Ground Cinnamon
¼ tsp Ground Cloves

 
Homemade Massaman Curry
 

Method

  1. Add all paste ingredients into a mortar and pestle and grind into a paste (alternatively, ingredients can be blitzed in a blender until combined). 

  2. Heat oil in a medium saucepan on a medium heat. 

  3. Add onion and paste, cook until onions have softened and fragrant, approximately 2 minutes. 

  4. Add lamb and stir until lightly browned and coated in the paste, approximately 3 minutes. 

  5. Add potatoes and broth to saucepan, bring to a boil and then reduce to a simmer for 20 minutes or until potatoes are soft and liquid has reduced. 

  6. Stir through coconut cream and cook until slightly thickened, approximately 3 minutes. 

  7. Serve with a bed of rice and sprinkle with peanuts and coriander. 

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