Lamb Massaman curry (slow cooker recipe): Difference between revisions

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|keywords=Lamb Massaman curry,slow cooker recipe,Mussulman,Muslin,recipe,food,lamb
|keywords=#wok #juice #coriander #thai #ghee #nampla #peanuts #coconutmilk #newpotatoes #zest #grated
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[[Lamb Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
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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
{{recipesummary
|TotalCalories = 5871
|PortionCalories = 1467
|DatePublished=2nd November 2014
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = 4
|Servings = 4
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  8 hours
|CookTime =  8 hours
|Image = [[Image:Lambadi_lamb_curry_recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Lambadi_lamb_curry_recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Lamb Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">They make the best curries</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">after the Hindus</span>


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.
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
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| 1 [[Lemon]], [[Zest|zest]] and [[Juice|juice]]
| 1 [[Lemon]], [[Zest|zest]] and [[Juice|juice]]
| 1 tablespoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]])
| 1 tablespoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]])
| [[Lamb stock]] or [[vegetable stock]] as needed
| 150 ml [[Lamb stock]] or [[vegetable stock]]
}}
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'''garnish'''
'''garnish'''
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===Serving suggestions===
===Serving suggestions===
Garnish with [[Lime wedges|lime wedges]], chopped [[Peanuts|peanuts]] and [[Coriander leaves|coriander leaves]].  Serve with [[Plain boiled rice|plain boiled rice]].
Garnish with [[Lime wedges|lime wedges]], chopped [[Peanuts|peanuts]] and [[Coriander leaves|coriander leaves]].  Serve with [[Plain boiled rice|plain boiled rice]].
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[[Category:Pan fried]]
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[[Category:Slow cooked]]
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Latest revision as of 10:12, 7 May 2025

Lamb Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai 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.


Lamb Massaman curry (slow cooker recipe)
Electus
Servings:4
Calories per serving:1467
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd November 2014

Best recipe review

They make the best curries

4/5

after the Hindus

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

garnish

Method

  1. Halve the new potatoes and pop them in the slow cooker
  2. Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
  3. Add the meat to the slow cooker as each batch is browned
  4. Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
  5. Add the coconut milk to the wok and bring to the boil
  6. Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and potatoes
  7. Add a little lamb stock, vegetable stock or even water if you prefer more gravy.
  8. Stir well, pop the lid on and slow cook on low for 8 hours
  9. After 8 hours, ladle off and excess fat

Serving suggestions

Garnish with lime wedges, chopped peanuts and coriander leaves. Serve with plain boiled rice.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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#wok #juice #coriander #thai #ghee #nampla #peanuts #coconutmilk #newpotatoes #zest #grated

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