LAMB AND POTATO MASSAMAN CURRY
A delicious classic Massaman Curry usually made with beef or lamb. Our Thai Massaman Curry Paste is Persian influenced with origins from Southern Thailand amongst a heavy Muslim population. It is dense, hearty and nutty with a mild, slightly sweet taste great for stews. Our paste contains whole spices such as cinnamon, nutmeg and cardamom and some peanuts.
Ingredients − Serves 8 for main / 10-12 as a side dish
- 1.5 kg lamb shoulder, diced
- Salt and pepper, to season diced meat
- 2 tbsp rice flour
- 4 tbsp olive oil
- 2 red onions, minced
- 1 stalk lemongrass, trimmed and lightly bashed
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 3 royal blue potatoes, quartered
- 1 jar Latasha’s Kitchen Thai Massaman Curry Paste
- 180 ml water
- 2 red chillies, halved lengthwise (optional)
- 400 ml can Ayam coconut milk or cream, according to preference
- 1 cup homemade or store-bought chicken stock
- Sea salt to taste
Mix together in a bowl
- 1 cup natural pineapple juice
- 2 tbsp lime juice
- 2 tsp palm sugar, crushed or grated
- 2 tbsp Pic’s or Mayers Crunchy Peanut Paste
Sliced red chillies, coriander leaves, crushed peanuts and fried shallots (optional)
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- Place lamb along with rice flour, salt and black pepper in a large snap-lock bag. Seal bag then thoroughly shake to coat the meat all over.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Brown meat in a couple of batches until lightly caramelised all over. Keep aside.
- Next heat remaining 2 tablespoons oil in a 4-5 litre casserole or Dutch oven pot over medium heat on the stove. Add onion, lemongrass, cinnamon, star anise and bay leaf and cook stirring until onion caramelises.
- Then add Latasha’s Kitchen Thai Massaman Curry Paste, red chilli and water. Cook for 8-10 minutes on gentle heat until fragrant and sauce is reduced. Add browned meat and potatoes. Mix well then add stock, coconut milk and salt to taste. Bring to a quick rolling boil, then reduce heat and simmer for 45 minutes with lid on.
- Add combined pineapple juice, lime juice, palm sugar and peanut paste mixture, stir well; being careful not to mash the potatoes. Continue to simmer for another 20 minutes with lid on until lamb is tender and gravy is thick and reduced.
- Garnish with red chillies, coriander, peanuts and fried shallots. Serve with steamed jasmine rice and green beans.
TIP: You can use sweet potato for this recipe. Roast chunky cut sweet potatoes separately and add at Step 5. Instead of salt, you can use 1 tablespoon each of Gluten Free Soy Sauce and Gluten Free Fish Sauce available from good Southeast Asian stores.
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