Potato and lamb Massaman curry
Because sometimes, only a belly-warming dinner will do.
serves 4-6
1kg lamb shoulder, cut into 4cm cubes
2 tbsp vegetable oil
1kg baby potatoes, halved
2 heaped tbsp Massaman curry paste
400ml coconut milk
400ml chicken stock
1 tbsp tamarind paste
2 tbsp fish sauce
1 cinnamon stick
1 star anise
1 lemongrass stalk, split
2 lime leaves
juice from 1 lime
roasted peanuts & fried shallot, to garnish
Preheat oven to 160C. Heat a large, heavy based casserole over medium/high heat, add oil and brown lamb in batches. Set aside. Drain excess oil from the pan, leaving one tbsp, add curry paste and fry until fragrant. Add coconut milk, stock, tamarind, fish sauce, spices, lemongrass and lime leaves. Bring to the boil, add lamb, cover with the lid and bake for one hour. Add potatoes and bake, covered, for a further 1½ hours or until the lamb is fork tender. Stir through lime juice and serve curry garnished with roasted peanuts and fried shallot.
This recipe first appeared in the July 2026 issue of SALIFE magazine.
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