Massaman Lamb Curry with coconut and peanuts

Massaman-Lamb-Curry-with-coconut-and-peanuts

Massaman Lamb Curry with coconut and peanuts

• 1 tbsp rapeseed or ground nut oil


• 1 large onion, sliced


• 2 tbsp Massaman Thai Curry Paste


• 1 kg lean diced lamb, such as leg


• 400 ml can Reduced Fat Coconut Milk


• 150 ml Lamb stock


• 350 g potatoes, cut into large chunks


• 75 g  Roasted Peanuts

• Heat the oil in a large pan, add the onion and cook for 3-4 minutes until softened.


• Stir in the curry paste and cook for 1-2 minutes.


• Add the lamb and cook for a further 5-6 minutes until lightly browned and coated in the curry paste


• Pour in the coconut milk and stock, stir well then cover and simmer for 1 hour, continuing to stir occasionally.


• Add the potatoes and simmer for a further 30 minutes, until both the lamb and potatoes are tender.


• Stir in the peanuts.


• Serve the curry in bowls, garnished with fresh coriander and accompanied by Thai fragrant rice.

Cook's tips for this Lamb Curry

• Reheat thoroughly before adding the potatoes and continuing to cook as above, before adding the peanuts.


• Make the Lamb Curry in advance, up to the stage of adding the potatoes.