How to make lamb curry


30ml (1 1/2) tbsp vegetable oil

600g diced lamb fillet, trimmed

1 onion, thinly sliced

1 tbsp massaman curry paste (or 2 tbsp if you like it hot)

2 kaffir lime leaves

250ml (1 cup) Massel beef stock

150ml coconut cream

2 tsp fish sauce

1 carrot, peeled, chopped

2 pontiac potatoes or desiree potatoes, peeled, cut into chunks

1 cup fresh peas or frozen peas

2 tbsp chopped coriander

Steamed jasmine rice, to serve


Heat 1 tablespoon oil in a pan over high heat and brown the meat in batches, then set aside. Heat remaining oil in pan, add the onion and cook over low heat for 5 minutes or until softened. Add curry paste and lime leaves, and cook for 30 seconds. Stir in the stock, coconut cream, fish sauce, potato and carrot. Add 1 cup water. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes

Add the meat and cook, uncovered, for a further 10 minutes. Stir in the peas and half the coriander and set aside for 2 minutes. Serve with jasmine rice and garnish with the remaining coriander

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Written by R.Central

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