Beef Massaman curry (slow cooker recipe): Difference between revisions
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[[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. | [[Beef 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|curry]]"; Mussulman being an archaic form of the word Muslim. | 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|curry]]"; Mussulman being an archaic form of the word Muslim. | ||
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| 500g/1lb 2oz [[New Potatoes|new potatoes]] | | 500g/1lb 2oz [[New Potatoes|new potatoes]] | ||
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]] | | 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]] | ||
| 800g (1lb 12oz) [[ | | 800g (1lb 12oz) boned [[lamb shoulder]], cut into bite-sized pieces | ||
| 3 tablespoons [[Massaman curry|massaman curry]] paste | | 3 tablespoons [[Massaman curry|massaman curry]] paste | ||
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]] | | 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]] | ||
| Line 47: | Line 47: | ||
| 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]] | ||
| 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 | | After 8 hours, ladle off any excess [[Fat|fat]] and serve | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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[[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]] | ||
Revision as of 08:54, 2 November 2014
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| Beef Massaman curry (slow cooker recipe) | |
|---|---|
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| Servings: | 4 |
| Ready in: | 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
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Beef 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 lime, zest and juice
- 1 tablespoon nam pla (fish sauce)
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
- Stir well, pop the lid on and slow cook on low for 8 hours
- After 8 hours, ladle off any excess fat and serve
Serving suggestions
Garnish with lime wedges, chopped peanuts and coriander leaves. Serve with plain boiled rice.