Thai massaman lamb curry
Waitrose and Partners

Thai massaman lamb curry

5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook3 hrs 10 mins
  • Total time3 hrs 25 mins

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Ingredients

  • 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, sliced
  • 2 tbsp tamarind paste
  • 2 tbsp light brown soft sugar
  • tbsp Thai Taste Fish Sauce, plus extra to serve
  • 1 red chilli, deseeded and sliced
  • 3 tbsp roasted peanuts, roughly chopped
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 160 degrees 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,630kJ/ 675kcals

Fat

47.7g

Saturated Fat

26.8g

Carbohydrates

24.3g

Sugars

12.4g

Fibre

3g

Protein

35.4g

Salt

1.3g

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