Thai Lamb Masserman Curry

Thai Lamb Masserman Curry

by calum
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Thai Lamb Massaman Curry – slow cooked

Massaman curry is a great use of neck of lamb. This is a richly flavoured curry rather than anything with a lot of heat. I used a casserole in an oven at 130 C … but you could just use a slow cooker instead.
Course Main Course
Cuisine Thai
Recipe Type Curry
Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Servings 6 servings

Ingredients

  • 2 tbsp Sunflower Oil
  • 1 Thai Massaman Curry Paste
  • 1 kg Lamb Neck Fillets diced into 2cm cubes
  • 800 g Coconut Milk 2 tins
  • 400 ml Lamb Stock
  • 600 g Potato Maris Piper; peeled and diced into 2 cm cubes

Instructions

  • Heat the sunflower oil in a large casserole on the stove. Add the Massaman curry paste and fry for 1 minute.
  • Add the diced Lamb neck and brown the meat without burning the paste.
  • Add the coconut milk and the stock to the casserole.
  • Put the lid on the casserole and place into an oven at around 130 C.
  • It will take about 5 hours to cook … but will happily cook for longer with no ill effect.
  • About an hour before you want to eat, add the potato to the casserole and a bit more liquid if needed.