Main Course
Lamb Massaman Curry
A fragrant Thai dish featuring tender lamb simmered in a rich, creamy coconut milk sauce infused with aromatic spices
Ingredients
- 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
Garnish
- Fresh coriander red chilli, spring onions
Method
- 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.
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