Lamb Massaman curry (slow cooker recipe)

Lamb Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish.

Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim.

Lamb Massaman curry (slow cooker recipe)

Servings:	4
Calories per serving:	1467
Ready in:	8 hours, 15 minutes
Prep. time:	15 minutes
Cook time:	8 hours
Difficulty:
Recipe author:	Chef
First published:	2nd November 2014

Best recipe review They make the best curries 4/5 after the Hindus The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g/1lb 2oz new potatoes
• 1 tablespoon ghee or vegetable oil
• 800g (1lb 12oz) boned lamb shoulder, cut into bite-sized pieces
• 3 tablespoons massaman curry paste
• 5cm (2") fresh root ginger, peeled and grated
• Bunch fresh coriander, stalks separated and finely chopped
• 400ml (14fl oz) tin coconut milk
• 1 teaspoon jaggery or brown sugar
• Grated zest and juice of 1 lime
• 1 Lemon, zest and juice
• 1 tablespoon nam pla (fish sauce)
• 150 ml Lamb stock or vegetable stock

garnish

• A handful of roughly chopped roasted unsalted peanuts

Method

1. Halve the new potatoes and pop them in the slow cooker
2. Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
3. Add the meat to the slow cooker as each batch is browned
4. Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
5. Add the coconut milk to the wok and bring to the boil
6. Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and potatoes
7. Add a little lamb stock, vegetable stock or even water if you prefer more gravy.
8. Stir well, pop the lid on and slow cook on low for 8 hours
9. After 8 hours, ladle off and excess fat

Serving suggestions

Garnish with lime wedges, chopped peanuts and coriander leaves. Serve with plain boiled rice.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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