Masaman lamb curry

Tasteful Masaman lamb curry Recipe

Ready in just 15 minutes, this big pot of tender lamb and golden potatoes is a true curry in a hurry.
Masaman lamb curry
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.


  • 2 teaspoons extra light olive oil

  • 750g lamb eye of loin (backstrap)

  • 2 teaspoons red curry paste

  • 1 x 400ml can coconut milk

  • 125ml (1/2 cup) Massel chicken style liquid stock

  • 90g (1/3 cup) crunchy peanut butter

  • 1 x 410g can Baby Potatoes, drained, rinsed

  • 1 tablespoon brown sugar

  • 1 tablespoon fish sauce

  • 1 cup fresh basil leaves

  • Steamed jasmine rice, to serve


  • Step 1

    Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.

  • Step 2

    Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

  • Step 3

    Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.

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