Difference between revisions of "Lamb Massaman curry (slow cooker recipe)"

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|keywords=Lamb Massaman curry,slow cooker recipe,Mussulman,Muslin,recipe,food,lamb
 
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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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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.
 
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===
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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:Chinese recipes]]
 
[[Category:Chinese recipes]]

Revision as of 15:00, 25 January 2015

Lamb Massaman curry (slow cooker recipe)
Difference between revisions of
Servings:4
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Average 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

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.

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