Masaman lamb curry

Masaman lamb curry


Ready in just 15 minutes, this big pot of tender lamb and golden potatoes is a true curry in a hurry.

The ingredient of Masaman lamb curry

  1. 2 tsp extra light olive oil
  2. 750g lamb eye of loin (backstrap)
  3. 2 tsp red curry paste
  4. 1 x 400ml can coconut milk
  5. 125ml (1/2 cup) Massel chicken style liquid stock
  6. 90g (1/3 cup) crunchy peanut butter
  7. 1 x 410g can Baby Potatoes, drained, rinsed
  8. 1 tbsp brown sugar
  9. 1 tbsp fish sauce
  10. 1 cup fresh basil leaves
  11. Steamed jasmine rice, to serve

The instruction how to make Masaman lamb curry

  1. Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.
  2. Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
  3. Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.

Nutritions of Masaman lamb curry

calories: 622.595 calories
calories: 37 grams fat
calories: 19 grams saturated fat
calories: 20 grams carbohydrates
calories: 52 grams protein
calories: NutritionInformation

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