Thai Massaman Curry of Lamb
|1 tbVegetable oil|
|1 lgOnion; peeled and chopped|
|1 tbMassaman Curry Paste; (I packet mix available in supermarkets which is enough for 5 or 6 curries. Take care when you first use it because it is rather hot)|
|1 Kaffir lime leaf; (dried or fresh)|
|750 glamb; Diced, (some butchers cubed lamb cut from leg or shoulder)|
|1 cBeef stock; or chicken stock; (use you like)|
|1 150-gram cancoconut milk|
|1 tsFish sauce; (1 to 2)|
|1 lgCarrot; peeled and chopped|
|250 gPotatoes; (2 medium) peeled and cut into 2 or 3 cm chunks|
|125 gSnow peas; strings removed|
|Jasmine rice; Hot boiled|
|Fresh coriander; or mint|
Thai Massaman Curry of Lamb Preparation
Put oil into a large saucepan with onion and cook gently for five minutes then add the curry paste and kaffir lime leaf and cook for a few minutes longer. Add the lamb and stir around to coat with the curry spices then add the stock, coconut milk, fish sauce and carrot and cook for about 35 minutes, adding extra water if necessary. Then add potatoes and cook until the lamb is tender, about an extra 20 to 25 minutes. Blanch the snow peas for one minute only in boiling salted water then add them to the curry. Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh coriander or mint. Serves 4 Per serving: 800 Calories (kcal); 51g Total Fat; (54% calories from fat); 14g Protein; 81g Carbohydrate; 1mg Cholesterol; 78mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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