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Massaman lamb curry with coconut and peanuts
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This Thai-style Massaman curry with potatoes, peanuts and a creamy coconut sauce, is less spicy than the more familiar green or red Thai curries.
1 tbsp rapeseed or ground nut oil
1 large onion, sliced
2 tbsp Bart Massaman Thai Curry Paste
1kg lean diced lamb, such as leg
400ml can Bart Reduced Fat Coconut Milk
150ml lamb stock
350g potatoes, cut into large chunks
75g Waitrose Natural Roasted Peanuts
Make the curry in advance, up to the stage of adding the potatoes. Reheat thoroughly before adding the potatoes and continuing to cook as above, before adding the peanuts.
Typical values per serving:
This recipe was first published in February 2008.