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.
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.