Lamb Massaman curry (slow cooker recipe): Difference between revisions
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|title=Lamb Massaman curry (slow cooker recipe) | |title=Lamb Massaman curry (slow cooker recipe) | ||
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|keywords= | |keywords=#wok #juice #coriander #thai #ghee #nampla #peanuts #coconutmilk #newpotatoes #zest #grated | ||
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|description=Lamb Massaman curry is a rich, relatively mild Thai curry that is an interpretation of a Persian dish | |description=Lamb Massaman curry is a rich, relatively mild Thai curry that is an interpretation of a Persian dish | ||
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[[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 | {{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| | |Image = [[Image:Lambadi_lamb_curry_recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<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> | |||
<span class="reviewAuthor"> [[User:TheJudge|The 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]] | | 150 ml [[Lamb stock]] or [[vegetable stock]] | ||
}} | }} | ||
'''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]]. | ||
{{Template:PeelingGinger}} | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Historic recipes]] | [[Category:Historic recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
[[Category:Spicy recipes]] | [[Category:Spicy recipes]] | ||
[[Category: | [[Category:Lamb recipes]] | ||
[[Category:Meat recipes]] | [[Category:Meat recipes]] | ||
[[Category:Potato recipes]] | [[Category:Potato recipes]] | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
[[Category:Slow cooked]] | [[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) | |
|---|---|
 |
| Servings: | 4 |
| Calories per serving: | 1467 |
| Ready in: | 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd November 2014 |
|
Best recipe reviewThey make the best curries 4/5 after the Hindus |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g/1lb 2oz new potatoes
- 1 tablespoon ghee or vegetable oil
- 800g (1lb 12oz) boned lamb shoulder, cut into bite-sized pieces
- 3 tablespoons massaman curry paste
- 5cm (2") fresh root ginger, peeled and grated
- Bunch fresh coriander, stalks separated and finely chopped
- 400ml (14fl oz) tin coconut milk
- 1 teaspoon jaggery or brown sugar
- Grated zest and juice of 1 lime
- 1 Lemon, zest and juice
- 1 tablespoon nam pla (fish sauce)
- 150 ml Lamb stock or vegetable stock
garnish
Method
- Halve the new potatoes and pop them in the slow cooker
- Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
- Add the meat to the slow cooker as each batch is browned
- Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
- Add the coconut milk to the wok and bring to the boil
- Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and 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
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