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