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–+ servings

Massaman Lamb Curry

The Persian-influenced curry of Southern Thailand — meltingly tender lamb shoulder with warm spices, coconut, and a hint of tamarind.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 800 g lamb shoulder cut into chunks
  • 400 ml full-fat coconut milk
  • 300 ml lamb or beef stock
  • 3 tbsp massaman curry paste
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 star anise
  • 3 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 tsp erythritol
  • 60 g roasted peanuts or almonds
  • 2 bay leaves

Instructions

  • Sear lamb in hot oil until browned all over. Set aside.
  • Fry massaman paste in the same pot 2 minutes.
  • Add coconut milk, stock, cinnamon, cardamom, star anise, and bay leaves.
  • Return the lamb. Bring to a simmer, cover, and cook 1.5–2 hours until very tender.
  • Add tamarind, fish sauce, and erythritol. Adjust seasoning.
  • Stir in peanuts or almonds and cook 5 more minutes.
  • Serve garnished with fried shallots and more peanuts.

Nutrition

Serving: 1serving | Calories: 680kcal | Protein: 46g | Fat: 52g | Fiber: 2g
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