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    Thai massaman lamb curry

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 3 hours 10 minutes
    • Total time: 3 hours 25 minutes

    Serves: 6


    2 tbsp sunflower oil
    2 x 400ml cans Thai Taste Coconut Milk
    100g massaman curry paste
    800g lamb leg or shoulder, sliced
    3 tbsp smooth peanut butter
    350g baby new potatoes, quartered
    200ml fresh chicken stock
    1 red onion, thickly sliced
    2 tbsp tamarind paste
    2 tbsp light brown soft sugar
    2½ tbsp Thai Taste Fish Sauce, plus extra to serve
    1 red chilli, deseeded and sliced
    3 tbsp roasted peanuts, roughly chopped 
    small handful Thai basil
    2 limes, cut into wedges 


    1. Preheat the oven to 160°C, gas mark 3. Heat the oil in a large, lidded casserole. Add 4 tbsp coconut milk and the curry paste. Fry for 2-4 minutes, stirring often, until aromatic. Add the lamb and fry for 4 minutes, stirring often, until the paste starts to caramelise.

    2. Add the remaining coconut milk, the peanut butter, potatoes, stock, onion, tamarind, sugar, fish sauce and most of the chilli. Boil for 3 minutes, then cover with a tight-fitting lid or foil and transfer to the oven for 2½ hours, or until the meat is meltingly tender. Uncover and return to the oven for 30 minutes.

    3. Season with more fish sauce or salt, if needed. Scatter over the remaining chilli, the peanuts and Thai basil. Serve with jasmine rice, if liked, and the lime wedges on the side for squeezing.

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    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue


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