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.

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 1 45

Total Time 2

Servings people

Calories 402kcal

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.