There's nothing more indulgent than a hearty curry recipe (opens in new tab) and this Massaman version is just the ticket for a Saturday night in. It's a lamb recipe (opens in new tab) that you'll want to go back to again and again. (opens in new tab)
HOW TO MAKE LAMB MASSAMAN CURRY
Method
Mix together the garlic and ginger in a large bowl, add the lamb and mix well. Marinade for 30 minutes or over night if possible, covered in the fridge.
Heat 2 tbsp of the oil and cook the onion until softened and lightly caramelized, about 10 minutes. Remove to a plate. Toast the coriander and cumin seeds and crush in a pestle and mortar with the cardamon seeds. Mix in the turmeric and star anise.
Bring the lamb to room temperature. Heat the remaining tbsp of oil and brown the lamb in its marinade. Add the spice mix and chopped lemon grass and cook for a few minutes until really fragrant, being careful not to burn the spices.
Add the onions back to the pan, give everything a good stir the pour in the stock, coconut milk, lime leaves and chilli. Cover and cook gently for 1 hour then add the potatoes and tomatoes, shrimp paste, tamarind and sugar. Cook for another 30 minutes or so until or so until the meat is meltingly tender and potatoes are cooked. Add the baby corn and green beans and cook for 6-8 minutes more, until cooked but still a little al dente.
Add the fish sauce and let the curry sit for 10 minutes. Taste and adjust the seasoning if necessary. It should be sweet, tangy, spicy and delicious! Serve with rice.
Ingredients
- 750g New Zealand Lamb; middle neck, shoulder or leg, cut into approx 2cm chunks
- 6cm piece ginger, minced
- 10 cloves garlic, minced
- 3 tbsp oil
- 2 large onions, roughly chopped
- 1 tsp each of coriander and cumin seeds
- 8 cardamon pods, crushed to remove seeds
- 2 tsp turmeric
- 4 star anise
- 4 stalks lemon grass, tough ends removed and finely chopped
- 4 lime leaves
- 1-2 thai red chillies, split and de-seeded
- 1 litre lamb or chicken stock
- 400ml can coconut milk
- 3 medium waxy potatoes, peeled and cut into chunks
- 4 juicy, vine-ripened tomatoes, quartered
- 1 tsp shrimp paste
- 1 ½ tbsp tamarind paste
- 1 tbsp sugar
- 150g both green beans and baby corn
- 3 tbsp fish sauce
- chopped coriander, to serve
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith • Published
-
Lamb Koftas with Green Sauce
Levantine food is very much in fashion right now and these lamb koftas with green sauce are a delicious light dinner
By Samuel Goldsmith • Published
-
Thai basil chicken
By Jules Mercer • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Should you apply coconut oil on the face? The experts reveal all
Dermatologists weigh in on the age-old debate about using coconut oil on the face—the answer might surprise you
By Emma Stoddart • Published
-
Fiona Bruce on work disasters and how she made Lord Alan Sugar 'properly furious'
Fiona Bruce talks candidly to woman&home about her stellar career, including being shouted at by Lord Sugar...
By Gemma Calvert • Published
-
Homebuyers money-saving hacks—overlooking these defects in summer could cost you £30,000 in winter
Homebuyers money-saving hacks—house hunters overlook THESE issues in summer which will cost you in winter—experts on what to watch out for
By Aoife Hanna • Published