Massaman Lamb and Potato Curry

29 January 2020 By

Massaman, considered by many to be the most delicious and popular dish in Thai cooking. The journey of this Persian influenced curry, heavily interlaced with trade, politics and religion; is thought to have started against the backdrop of a heavy Muslim population in 17th-century southern Thailand; then known as Siam. Massaman curry, or ‘the curry of the Muslim Man’, was popular among Siam’s residents of Muslim descent for many centuries. Usually made with beef, chicken, lamb, mutton or goat. This full bodied exotically spiced curry, is deliciously rich using its birth country’s nutty coconut cream and sweet spices.

In the Persian tradition, the dish also benefits from using crushed almonds, peanuts and fried sultans or raisins. These ingredients enrich the dish further by bringing about a pleasant sweet-sour flavour profile. The Thais meanwhile adapted this curry using Thai ingredients such as fermented shrimp paste, lemongrass, tamarind and even bitter orange juice, and made it much spicier. Sometimes potatoes and even pineapple are added for a sour taste.

While its origins are somewhat complex, we hope you enjoy cooking and eating our Massaman Lamb and Potato Curry.

Massaman Lamb and Potato


Ingredients − Serves 10 to 12

  • 3 tbsp peanut oil
  • 2 dried Asian bay leaves
  • 2 whole star anise
  • 1-2 fresh red or dried chillies
  • 6 shallots, finely sliced
  • 2 lemongrass, bashed
  • Pinch of salt
  • 1 jar Latasha’s Kitchen Thai Massaman Curry Paste
  • 180 ml water, used to rinse out the empty jar of paste
  • 2 kg lamb shoulder, diced
  • Gluten free soya sauce or salt to taste
  • 400 ml Ayam coconut cream
  • 1.25 litre water, or stock of choice
  • 4 Ruby blue potatoes, quartered
  • 1-2 tbsp Pics peanut paste

Garnish

  • Lime wedges
  • Roasted or fried whole peanuts, crushed
  • Red chillies, sliced
  • Fried shallots
  • Fresh coriander and Thai basil leaves

Method

  1. In a hot wok, add oil then star anise, Asian bay leaves, shallots, chillies, lemongrass and a pinch of salt. Heat gently until aromatic and shallots are caramelised and slightly crispy.
  2. Add Latasha’s Kitchen Thai Massaman Curry Paste, 180 ml water used to rinse out the empty jar of paste and cook for 10-12 minutes on low to medium heat until the oil separates from the paste.
  3. Stir in diced lamb over medium to high heat, mix well to combine and fry for up to 10 minutes until the meat is browned all over.
  4. Next, add soya sauce or salt and coconut cream, 1.25 litre water (or unsalted stock) and bring to a quick rolling boil. Keep boiling for 5 minutes, then reduce heat, and simmer for 30 minutes with a lid on. At this stage drop the potatoes in, no need to mix through and continue to cook for another 40 minutes until meat and potatoes are cooked through.
  5. Remove lid, add peanut paste and continue cooking until gravy is slightly reduced.
  6. Garnish curry with squeeze of lime juice, peanuts, red chillies, fried shallots, fresh coriander and Thai basil leaves.
  7. Serve with a side of steamed jasmine rice and more lime wedges.

TiP:

You can also alter the 1.25 ml water used with a combination of water, stock and pineapple juice.