Lamb Massaman Curry
Lamb Massaman Curry

Lamb Massaman Curry

A fragrant Thai dish featuring tender lamb simmered in a rich, creamy coconut milk sauce infused with aromatic spices
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Main Course
Lamb Massaman Curry Aisling Larkin
Prep Time: 20 minutes
Cook Time: 6 hours
Servings: 4


  • 1 leg of lamb
  • 100 g massaman curry paste
  • 6 potatoes
  • 200 g passata
  • 6 cloves garlic
  • 3 cm ginger
  • 2 red peppers
  • 1 green pepper
  • 1 tbsp fish sauce
  • 200 g spinach
  • 1 tin coconut milk
  • 1 chicken stock cube
  • 300 g basmati brown rice


  • Fresh coriander red chilli, spring onions


  • Peel the garlic, and deseed and roughly chop the peppers. Grate the ginger ( or roughly chop it ) Peel the potatoes.
  • Place the lamb leg in the slow cooker. Spoon in the massaman curry paste. Drop in the stock pot. Add in the ginger, garlic and fish sauce.
  • Cook for 6-8 hours.
  • After 4 hours pop in the potatoes.
  • After 6 hours add in the peppers and the coconut milk.
  • When cooked after 8 hours, turn off the slow cooker and allow it to rest. Pop in the spinach and allow it to wilt.
  • Cook the rice as per instructions.
  • Serve in warm bowls, a big spoonful of rice, the lamb massaman curry to one side, garnished with creme fraiche/greek yoghurt, coriander and fresh chilli.
  • Serve with a poppadom or naan bread on the side.

2 Responses

  1. Can you freeze this?

    Can you use shoulder of lamb instead and if so, how much?

    Love your recipes!

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