Massaman Lamb Curry with Coconut and Peanuts

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.

Preparation time :	5 minutes
Cooking time :	1 hour 45 minutes
Total time :	1 hour 50 minutes

Serves: 6

Ingredients

1 tbsp rapeseed oil
1 large onion, sliced
2 tbsp Bart Massaman Thai Curry Paste
1kg lean diced lamb
400ml can Bart Reduced Fat Coconut Milk
150ml lamb stock
350g potatoes, cut into large chunks
75g Waitrose Natural Roasted Peanuts

Method

1. Heat the oil in a large pan, add the onion and cook for 3-4 minutes until softened.
2. 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.
3. 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.
4. Serve the curry in bowls, garnished with fresh coriander and accompanied by Thai fragrant rice.

Cook's tips

Make the curry in advance, up to the stage of adding the potatoes. Reheat thoroughly before adding the potatoes and peanuts.

Drinks recommendation

Serve with beer, a traditional partner to a Thai curry.