Massaman Lamb Curry with Sweet Potato
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Ingredients
- 500 g lamb shoulder, diced
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 300 g sweet potato, peeled and cubed
- 1 cinnamon stick
- 30 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 29.1 g
- Carbohydrate
- 23.6 g
- of which sugars
- 12.3 g
- Fat
- 49.5 g
- of which saturates
- 30.1 g
- Fibre
- 4.7 g
- Salt
- 2.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the lamb and cinnamon stick and brown the lamb all over for 5 minutes.
- 3
Pour in the rest of the coconut milk, bring to a simmer, cover and cook for 45 minutes, stirring occasionally, until the lamb is almost tender.
- 4
Add the sweet potato and half the peanuts, and simmer uncovered for 15 minutes until the sweet potato is tender and the lamb is fully cooked through.
- 5
Stir in the fish sauce, tamarind paste and palm sugar.
- 6
Scatter with the remaining peanuts and serve with jasmine rice.
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