Lamb massaman curry recipe

10 ratings Rate
  • Serves 4
  • 15min to prepare and 2hrs 30mins to cook
  • 1145 calories / serving
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To make the paste put the first 11 ingredients into a food processor and whizz to a paste. Set aside.

Heat the oil in a large shallow casserole dish then brown the shanks all over really well. Remove from the pan. Tip the curry paste into the pan and fry for a minute, or until fragrant. Return the lamb to the pan with the coconut milk, stock and the potatoes, give everything a good stir. Bring to a simmer then cover and cook for 2-2 1/2  hours, or until the lamb is fork tender and the sauce is reduced. If you like a thicker sauce, remove the lamb and keep warm then increase the heat and bubble the sauce until you reach the consistency you like.

Serve the curry with sauce, coriander leaves, lime wedges, a scattering of cashew nuts and some steamed rice.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. 

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  • Ingredients

  • 2.5cm piece ginger, peeled and chopped
  • 2 red chillies, chopped
  • 1 bunch coriander, stalks and leaves separated
  • 3 garlic cloves, chopped
  • 1tbsp chilli flakes
  • 1tbsp cumin seeds
  • 1tbsp coriander seeds
  • 1tbsp soft brown sugar
  • 1tbsp fish sauce
  • 2tbsp dark soy sauce
  • juice 1 lime, plus wedges to serve
  • 1tbsp olive oil
  • 4 lamb shanks
  • 400ml coconut milk
  • 200ml chicken stock
  • 500g new potatoes, halved
  • handful toasted cashew nuts, chopped to serve
  • steamed basmati rice, to serve
  • Energy 4770kj 1145kcal 57%
  • Fat 68g 97%
  • Saturates 28g 140%
  • Sugars 16g 18%
  • Salt 4g 67%

of the reference intake
Carbohydrate 36g Protein 100.1g Fibre 2.1g


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