Massaman Lamb Curry

By MiNDFOOD

Massaman Lamb Curry
For a hearty and delicious winter meal you can't look past a curry. This slow cooked lamb massaman is packed full of fragrant spices. Serve with delicious coconut rice and pickled cucumber and radish for a weeknight winning meal.

Serves 4

4 long red dried chillies

1 red onion, coarsely chopped

4 garlic cloves, finely chopped

4cm piece galangal or ginger, finely chopped

1 stem lemongrass, pale section, finely sliced

1 bunch coriander, roots reserved

2 tsp each ground coriander and cumin

½ tsp ground cardamom

¼ tsp ground nutmeg

1 cinnamon quill

4 cloves

2 star anise

800g lamb shoulder, cut into 3cm pieces

400ml can coconut milk

500g pumpkin, cut into 4cm pieces

1 tbsp fish sauce

1 tbsp palm sugar

1 tbsp lime juice

kaffir lime leaves, shredded, to serve

Coconut Rice

1 cup jasmine rice, rinsed, drained

½ cup coconut milk

¼ cup flaked coconut, toasted

Cucumber And Radish Sambal 

1 Lebanese cucumber, thinly sliced

4 red radishes, thinly sliced

1 tbsp lime juice

2 tsp caster sugar

1 tsp salt

Cover chillies with ½ cup boiling water. Set aside for 10 minutes. Transfer to a food processor. Add onion, garlic, galangal, lemongrass and coriander root. Process until a paste forms.

Heat a casserole pan over medium heat. Add ground coriander, cumin, cardamom and nutmeg. Cook, stirring, for 30 seconds. Add paste. Cook, stirring, for 1 minute. Add cinnamon, cloves, star anise, lamb and coconut milk. Bring to a simmer. Reduce heat to low; cook, covered, for 1½ hours. Add pumpkin, cook until tender. Add fish sauce, sugar and lime juice. Stir to combine.

To make coconut rice, combine rice, coconut milk and 1 cup of water. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes. Sprinkle with coconut.

To make sambal, combine ingredients. Spoon rice among bowls. Top with curry and sambal and kaffir lime leaves and serve.

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