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Massaman lamb chop and potato curry
Massaman lamb chop and potato curry
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Whip up a delicious homemade massaman curry using succulent lamb chops, potatoes, and creamy coconut milk for a delightful Thai-inspired meal.
Ingredients:
  • 18.20 gm peanut oil
  • 8 Lamb Loin Chops
  • 1 large brown onion, chopped
  • 1/2 x 210g jar massaman curry paste
  • 400ml can coconut milk
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 2 potatoes, chopped
  • 2 carrots, peeled, thickly sliced diagonally
  • 2 x 250g pkts microwave coconut basmati rice, heated
  • 55g bean sprout
  • 125.00 ml coriander sprigs
  • 1 long red chilli, sliced
Instructions:
  • In a large deep frying pan over medium-high heat, sizzle the lamb in batches for 3 minutes on each side until beautifully browned. Place on a plate.
  • Place the onion in the pan and sauté for 3 minutes until it starts to brown. Stir in the curry paste and cook for 1 minute until fragrant. Pour in the coconut milk, fish sauce, and sugar, then bring to a gentle simmer. Add the lamb back to the pan, cover, and reduce heat to medium-low. Let it simmer for 40 minutes until the lamb is nearly tender.
  • Place the potato and carrot in the pan and cover. Cook for an additional 15 minutes or until the lamb and vegetables are tender.
  • Spoon rice and curry into serving bowls. Sprinkle with bean sprouts, coriander, and chili for a burst of fresh flavors.

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