Thai massaman lamb curry

Name: Thai massaman lamb curry
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 6
Ingredients: 2 tbsp sunflower oil; 400 ml cans Thai Taste Coconut Milk; 100 g massaman curry paste; 800 g lamb leg or shoulder, sliced; 3 tbsp smooth peanut butter; 350 g baby new potatoes, quartered; 200 ml fresh chicken stock; 1 red onion, sliced; 2 tbsp tamarind paste; 2 tbsp light brown soft sugar; 2½ tbsp Thai Taste Fish Sauce, plus extra to serve; 1 red chilli, deseeded and sliced; 3 tbsp roasted peanuts, roughly chopped; 2 limes, cut into wedges

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Gluten free

Serves6
CourseMain meal
Prepare15 mins
Cook3 hrs 10 mins
Total time3 hrs 25 mins

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2 tbsp sunflower oil
2 x 400ml cans Thai Taste Coconut Milk
100g massaman curry paste
800g lamb leg or shoulder, sliced
3 tbsp smooth peanut butter
350g baby new potatoes, quartered
200ml fresh chicken stock
1 red onion, sliced
2 tbsp tamarind paste
2 tbsp light brown soft sugar
2½ tbsp Thai Taste Fish Sauce, plus extra to serve
1 red chilli, deseeded and sliced
3 tbsp roasted peanuts, roughly chopped
2 limes, cut into wedges

Preheat the oven to 160 degrees C, gas mark 3. Heat the oil in a large, lidded casserole. Add 4 tbsp coconut milk and the curry paste. Fry for 2-4 minutes, stirring often, until aromatic. Add the lamb and fry for 4 minutes, stirring often, until the paste starts to caramelise.
Add the remaining coconut milk, the peanut butter, potatoes, stock, onion, tamarind, sugar, fish sauce and most of the chilli. Boil for 3 minutes, then cover with a tight-fitting lid or foil and transfer to the oven for 2½ hours, or until the meat is meltingly tender. Uncover and return to the oven for 30 minutes.
Season with more fish sauce or salt, if needed. Scatter over the remaining chilli, the peanuts and Thai basil. Serve with jasmine rice, if liked, and the lime wedges on the side for squeezing.

Typical values per serving when made using specific products in recipe