Lamb Massaman curry (slow cooker recipe): Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 31: | Line 31: | ||
| 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 | |||
}} | }} | ||
'''garnish''' | '''garnish''' | ||
| Line 46: | Line 47: | ||
| Add the [[Coconut milk|coconut milk]] to the [[Wok|wok]] and bring to the [[Boil|boil]] | | 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]] | | 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 enough lamb stock, vegetable stock or even water to cover the meat and vegetables, rinsing the coconut milk can out with it first. | |||
| Stir well, pop the lid on and slow cook on low for 8 hours | | Stir well, pop the lid on and slow cook on low for 8 hours | ||
| After 8 hours, ladle off and excess [[Fat|fat]] | | After 8 hours, ladle off and excess [[Fat|fat]] | ||
Revision as of 10:26, 9 November 2014
📌 This page needs a photograph! 📷 [robots:noindex]
| Lamb Massaman curry (slow cooker recipe) | |
|---|---|
| Electus |
| Servings: | 4 |
| Ready in: | 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
|
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.
Ingredients
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)
- Lamb stock or vegetable stock as needed
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 enough lamb stock, vegetable stock or even water to cover the meat and vegetables, rinsing the coconut milk can out with it first.
- 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.