12-hr Massaman Lamb Curry
Quick Notes:
Prep time: 20 mins
Cooking Time: 8-12 minutes
Serves: 4
Allergens: GF / DF
Ingredients:
1.5lb boned lamb shoulder, cubed
1lb russet potatoes, peeled and halved
3 tbsp massaman curry paste, I used Thai and True Curry Paste
1-inch piece fresh root ginger, grated
1 can coconut milk
1 lime, zest, and juice
1 tsp coconut sugar
1 tbsp fish sauce
A small bunch of fresh cilantro, stalks removed and roughly chopped, for garnish
Handful roasted (unsalted) cashews, roughly chopped, for garnish
Lime wedge, for garnish
How to make the curry:
Place the prepared potatoes in the slow-cooker.
Heat a large non-stick pan and brown the lamb in batches (about 5 minutes in total) until all sides are golden (you shouldn’t need to add any oil to the pan as the juices of the lamb will prevent any sticking). Transfer to the slow cooker.
Add the massaman curry paste and ginger to the pan, fry for a few minutes until fragrant.
Pour in the coconut milk and bring to a gentle simmer, season with the sugar, lime zest, and fish sauce, then add to the meat and potatoes. Cover with the lid and cook on low for 12-hrs, or medium for 8-hrs until very tender (cooking time will vary depending on your slow-cooker).
Spoon off any excess fat that has formed on top of the curry, add the lime juice, and stir.
Serve with basmati rice and garnish with cilantro, roasted cashews, and a lime wedge.
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As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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