Massaman Lamb Curry

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Massaman Lamb Curry is a Thai curry dish with tender pieces of lamb and baby potatoes. It’s rich and flavorful with a slightly sweet and smoky flavor and warming spices.

You’ll love this one served with some coconut jasmine rice!

This lamb curry comes together easily and slowly cooks on the stovetop until the lamb is fall-apart tender. You also don’t need to marinate so prep time is minimal!

For this recipe, I’m keeping it simple by using a store-bought curry paste. If you have extra time, you can always make your own massaman curry paste!

You guys are going to love the flavor of this curry! It’s a little tangy and sweet and not as spicy as other curries. It’s definitely worth the wait (like this beef massaman curry) while this one simmers on the stovetop.

Jump to:

• Why this recipe works
• What is massaman curry paste?
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• More lamb recipes
• Recipe
• 💬 Comments

If you’re short on time, but still craving lamb curry, I highly recommend this Instant Pot Lamb Curry.

Other curries we love include this fish head curry, easy Thai shrimp curry, red duck curry and pineapple chicken curry!

But first, you need to make this massaman lamb curry dish!

Why this recipe works

1. Lamb shoulder chops have a lot of marbling (flecks of fat running through them) so they’re juicy and flavorful and help create a rich curry.
2. Shoulder chops are usually an economical cut of lamb, so this curry recipe is budget friendly and a great option to feed a crowd.
3. Since curries are usually more flavorful the next day after all of the flavors have a chance to meld, this recipe is perfect for meal prep.
4. The recipe calls for store-bought massaman curry paste which saves time when making this lamb curry.

What is massaman curry paste?

It’s a type of Thai curry paste that is made with warm spices more commonly found in Indian curries. These include cumin, cinnamon, coriander, cloves, nutmeg and cardamom. 

The paste also includes more common Thai ingredients such as lemongrass and Thai chilies. 

The combination of these ingredients gives massaman curry paste a unique flavor. While it’s milder than other Thai chili pastes it still has intense flavor.

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post. 

You’ll need 2 pounds of lamb shoulder chops for this recipe (or another fatty cut of lamb). There are two types of chops cut from the shoulder - arm chops and blade chops. You can use either one. For the best flavor, I look for ones with lots of marbling.

For the warming spice flavor, the recipe calls for 4 ounces of massaman curry paste. While you can make your own, we’re saving time in this recipe by using store-bought. I don’t recommend substituting another type of Thai curry paste as massaman curry paste has a unique flavor profile.

For a savory, umami flavor, add 2 tablespoons of fish sauce to the curry, which is a sauce made from anchovies fermented in salt. I promise, it won’t add a fishy taste to the curry!

The base of the curry sauce is 1 cup of chicken stock. Again, to save time, you can use store-bought. I usually use homemade, however, like this Instant Pot chicken bone broth. I always have a batch ready to go in the freezer!

To create curry’s signature creamy texture, you’ll need 1-15 ounce can of coconut milk. For the creamiest curry, I recommend using full fat coconut milk as the light version will make your curry too watery.

When the lamb curry is almost cooked, you’ll add 12 ounces of mini potatoes to the Dutch oven. I used Baby Dutch Yellow Potatoes, but you can use any kind of mini potatoes. 

Step by step instructions

Heat the coconut oil over medium high heat in a Dutch oven and brown the lamb chunks on all sides. Remove and set aside.

Add the onions and saute for 2-3 minutes, until they start to soften and brown slightly.

Add the curry paste and cook 2-3 minutes, stirring regularly to ensure it doesn't burn.

Add the coconut sugar, fish sauce, bay leaf and broth and bring to a simmer.

Stir in the coconut milk and bring back to a simmer.

Add the lamb, cover and simmer for 1 hour.

Add the potatoes and simmer, uncovered, for another 15-20 minutes, until potatoes are cooked through.

Serve garnished with crushed peanuts, cilantro and fresh limes over jasmine rice. 

Expert tips

1. For even cooking, make sure your lamb chops are cut into roughly the same size pieces (about 2-3 inches).
2. If you can’t find lamb shoulder chops, you can use another fatty cut of lamb for this recipe. The fat content is essential to produce a rich lamb curry.
3. If the curry sauce is too thick, just add more chicken stock. If it's too thin, simmer it longer to reduce it.
4. For a thick and creamy curry, be sure to use full fat coconut milk instead of light.
5. If you don’t have mini potatoes, you can use full size potatoes and just quarter them.
6. If you don’t have lamb or want to change things up, feel free to substitute with chunks of beef.

Common questions

More lamb recipes

• Instant Pot Lamb Chops
• Mongolian Lamb
• Instant Pot Lamb Shanks
• Sous Vide Lamb Shoulder
• Sous Vide Rack of Lamb
• Sous Vide Lamb Shanks
• Sous Vide Lamb Chops
• Spicy Lamb Tacos

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