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Masaman lamb curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and delicious lamb curry with golden potatoes ready in just 15 minutes.
Ingredients:
  • 9.20 gm extra light olive oil
  • 750g lamb eye of loin (backstrap)
  • 14.00 gm red curry paste
  • 1 x 400ml can coconut milk
  • 125ml (1/2 cup) chicken style liquid stock
  • 90g (1/3 cup) crunchy peanut butter
  • 1 x 410g can Baby Potatoes, drained, rinsed
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 250.00 ml fresh basil leaves
  • Steamed jasmine rice, to serve
Instructions:
  • In a large deep frying pan over high heat, heat the oil until shimmering. Season the lamb with salt, then sear in the pan for 3 minutes on each side, or until it reaches your desired doneness. Place the lamb on a plate, loosely cover with foil, and let it rest for 5 minutes. Finally, thinly slice the lamb diagonally against the grain.
  • Sauté the curry paste in the pan for 2 minutes until fragrant. Stir in the coconut milk, stock, peanut butter, potatoes, and sugar. Simmer for 5 minutes until the sauce slightly thickens, stirring occasionally.
  • Combine the lamb and fish sauce with the curry mixture, stirring for 1 minute until the lamb is heated through. Garnish with basil leaves and serve promptly with rice.

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