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Lamb massaman curry Recipe

Ingredients

How to make it

  • In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir.
  • Bring to the boil and add fish sauce. Bring back to the boil again; add pineapple, peanuts, salt and sugar.
  • Pour in remaining coconut cream and bring to nearly boiling then add lamb. Stir occasionally. Simmer on very low heat without lid for 90 minutes or until meat tender.
  • Just before serving, steam the potato and add to dish.
  • Garnish with coriander, fried shallots and a teaspoon of coconut cream. Serve with jasmine rice.
  • Massaman curry paste
  • In a dry heavy based pan, roast the coriander, cumin and peppercorns. Cool and pulse in a coffee grinder or grind in mortar and pestle.
  • Heat oil, brown garlic and onions. Add all of the remaining ingredients and mix well over low heat.
  • Place cooked mixture and roasted spices into food processor and blend to a paste.
  • If paste is too dry just add some more vegie oil :-)

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    trev ate it and said...
    Hi Ditty, I'm right into making curries, particularly from scratch. I don't believe that I've tried this before, so I'm looking forward to giving it a go. Good on ya!
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  • dollhead 14 years ago
    This sounds great. Thanks for including the directions for making the curry paste!
    Was this review helpful? Yes Flag

The Cook

ditty Brisbane, AU

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