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{{#seo:
|title=Lamb Massaman curry (slow cooker recipe)
|titlemode=replace
|keywords=#wok #juice #coriander #thai #ghee #nampla #peanuts #coconutmilk #newpotatoes #zest #grated
|hashtagrev=032020
|description=Lamb Massaman curry is a rich, relatively mild Thai curry that is an interpretation of a Persian dish
}}

[[Lamb Massaman curry]] ([[Thai]]: แกงมัสมั่น, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.

Massaman or matsaman is not a native [[Thai]] word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "[[Mussulman curry]]"; Mussulman being an archaic form of the word Muslim.

{{recipesummary
|TotalCalories = 5871
|PortionCalories = 1467
|DatePublished=2nd November 2014
|Author=Chef
|ImageComment =
|Servings = 4
|Difficulty = 2
|TotalTime = 8 hours, 15 minutes
|PrepTime = 15 minutes
|CookTime = 8 hours
|Image = [[Image:Lambadi_lamb_curry_recipe.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''They make the best curries''

4/5

after the Hindus

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients

| 500g/1lb 2oz [[New Potatoes|new potatoes]]
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 800g (1lb 12oz) boned [[lamb shoulder]], cut into bite-sized pieces
| 3 tablespoons [[Massaman curry|massaman curry]] paste
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]]
| Bunch fresh [[Coriander|coriander]], stalks separated and finely chopped
| 400ml (14fl oz) tin [[Coconut milk|coconut milk]]
| 1 teaspoon [[Jaggery|jaggery]] or [[Brown sugar|brown sugar]]
| [[Grated]] [[Zest|zest]] and [[Juice|juice]] of 1 [[Lime|lime]]
| 1 [[Lemon]], [[Zest|zest]] and [[Juice|juice]]
| 1 tablespoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]])
| 150 ml [[Lamb stock]] or [[vegetable stock]]
}}
'''garnish'''
{{RecipeIngredientsNB
| A handful of roughly chopped [[Roasted|roasted]] unsalted [[Peanuts|peanuts]]
}}

===Method===
{{RecipeMethod

| Halve the [[New Potatoes|new potatoes]] and pop them in the [[Slow cooker|slow cooker]]
| Heat a [[Wok|wok]] or [[Frying pan|frying pan]], add the [[Ghee|ghee]] or [[Oil|oil]] and [[Brown|brown]] the [[Meat|meat]] in small batches
| Add the [[Meat|meat]] to the [[Slow cooker|slow cooker]] as each batch is [[Browned|browned]]
| Next add the massaman paste, [[Ginger|ginger]] and [[Coriander|coriander]] stalks to the [[Wok|wok]] and [[Stir-fry|stir-fry]] for a few minutes
| Add the [[Coconut milk|coconut milk]] to the [[Wok|wok]] and bring to the [[Boil|boil]]
| Reduce the heat, mix in the [[Sugar|sugar]], [[Lime zest|lime zest]] and [[Nam pla|nam pla]] and pour this mixture over the [[Meat|meat]] and [[Potatoes|potatoes]]
| Add a little lamb stock, vegetable stock or even water if you prefer more gravy.
| Stir well, pop the lid on and slow cook on low for 8 hours
| After 8 hours, ladle off and excess [[Fat|fat]]
}}
===Serving suggestions===
Garnish with [[Lime wedges|lime wedges]], chopped [[Peanuts|peanuts]] and [[Coriander leaves|coriander leaves]]. Serve with [[Plain boiled rice|plain boiled rice]].
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]
[[Category:Potato recipes]]
[[Category:Slow cooker recipes]]
[[Category:Pan fried]]
[[Category:Slow cooked]]

<code 'hashtagrev:12032020'>[[Special:Search/wok|#wok]] [[Special:Search/juice|#juice]] [[Special:Search/coriander|#coriander]] [[Special:Search/thai|#thai]] [[Special:Search/ghee|#ghee]] [[Special:Search/nampla|#nampla]] [[Special:Search/peanuts|#peanuts]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/newpotatoes|#newpotatoes]] [[Special:Search/zest|#zest]] [[Special:Search/grated|#grated]]
</code>

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