Massaman Lamb Curry
Massaman Lamb Curry is a rich and flavorful Thai curry dish with tender pieces of lamb, baby potatoes and warming spices with a smoky flavor.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
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.
- For even cooking, make sure your lamb chops are cut into roughly the same size pieces (about 2-3 inches).
- 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.
- If the curry sauce is too thick, just add more chicken stock. If it's too thin, simmer it longer to reduce it.
- For a thick and creamy curry, be sure to use full fat coconut milk instead of light.
- If you don’t have mini potatoes, you can use full size potatoes and just quarter them.
- If you don’t have lamb or want to change things up, feel free to substitute with chunks of beef.
Serving: 1cup | Calories: 402kcal | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 4mg