Lamb Massaman Curry

September 20, 2016 5 Comments

Lamb Massaman Curry Serving Presentation

See also Beef Massaman Roast Chicken Massaman  Chicken Massaman
Lamb massaman curry is a truly luxurious dish. Lamb Shanks cooked in a massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match. This is an oven cooked dish requiring around 3 hours cooking time. If you are thinking of using a slow cooker, then please check out this link as the recipe would need to be adapted. This is not an everyday curry so personally, I would stick with the oven for best results.

For 2 lamb shanks I'm using one pouch of massaman paste, 1 can of coconut milk and around 200g of small potatoes.(For 3 lamb shanks add another 100g of potatoes). A small handful of peanuts, you can either shell them or if you only have salted peanuts you can rinse off the salt and leave to dry on kitchen towels. Of course if you have raw peanuts you can pan roast them for a few minutes. You will also need an onion if you want to garnish it as in the above picture. The pastes are complete but it is always a good idea to have a little lime juice to hand to adjust sweetness, if needed, to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.

Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk. 

Lamb Massaman Ingredients
Don't peel the potatoes. Just wash and rub dry. Halve them and cook in vegetable oil until nicely browned. Remove and set aside.
Saute Potatoes
Fry the thinly sliced onion (if using) and drain and dry on kitchen paper.
Saute Onions
Add the lamb shanks to the oil and cook on all sides until nicely browned.
Brown-Lamb-Shanks-in-Pan

Place lamb shanks in casserole and surround with the potatoes, some of the fried onion and peanuts.
Saute-potato-and-onion-in-pot
Heat the massaman sauce in a pan and add the coconut milk and bring to a simmer.
Simmer sauce
Pour onto the lamb and potatoes.
Pour-sauce-onto-potatoes-web
Top up with water if needed until the meat and potatoes are covered. 
Lamb-Massaman-add-waterCover and cook for around 3 hours at 150C. Check on it around halfway to make sure the liquid is not evaporating too fast which can happen if the casserole lid is not a good fit. Some aluminium foil around the edge can create a tighter fit. At the end of cooking time check meat is tender, also that the potatoes are cooked correctly, if not then put back in oven for another 30 minutes. Stir the pan to mix in any oil that may have separated or skim off some oil if there is too much. Let the lamb rest in the covered casserole pot for 10 minutes before serving. Note, this can be cooked on the hob under a very low heat but you will have to check and stir from time to time to prevent sticking. I find that the oven works better for me. 
Lamb-Massaman-Serving-Presentation-2

Enjoy!

If you like this recipe please click the star rating or add a comment below!  Kop Khun Kha, Nitsa.x
star



5 Responses

Carolyn Cowell
Carolyn Cowell

April 09, 2023

Tried lots of different manufacturers and this is absolutely the best by far, tastes like you have made the sauce from scratch. Replaced the lamb with stewing steak and cooked in oven, fantastic!

Mark G
Mark G

November 28, 2022

It’s good to give feedback.l’m a bit of a regular on these pastes.I think I’ve cooked with them all.Beware the Jungle curry!.Did massaman with roast potatoes yesterday, 2 sachets to 2 pounds of shin cooked in a slow cooker( not roasties, did them separately).Can’t recommend too much.I used to buy all the ingredients separately but the cost and time to source, was often prohibitley expensive.

Gina Dean
Gina Dean

March 25, 2019

Thank you so much. I first experienced this Massaman Lamb Shank at a Giggling Squid restaurant and then at Patara in Soho, the latter being particularly heavy on the purse! Subsequent attempts to recreate this dish at home were a dismal failure, I tried making my own paste, not great and a lot of effort, supermarket pastes awful, really not something I was going to waste lamb in the moment I tasted them. Your paste was a revelation, I had no hesitation the moment I opened the packet and the end result was simply incredible. Going on to try the rest of the pastes I ordered but have to say you have a mountain to climb to beat this!

Nitsa Raymond
Nitsa Raymond

January 23, 2017

Hi Katrina,

I have permanent withdrawal symptoms for Bangkok so join the club! Can’t wait to get back in a couple of months time.
Anyway, I think Massaman would work great with your chicken following the Lamb shank recipe, will cook quite a bit quicker though so would check it after 45 mins or so.
Hope you enjoy it and let us know how it went!
Nitsa

Katrina
Katrina

January 23, 2017

Hi! I’m so happy to have discovered you. I recently returned from Bangkok and have withdrawal for their curries! And now that I found you I promptly bought all of your curry pastes. :)
Quick question. I have half a chicken (bones in) which I’d love to turn into one of your beautiful curries. Can I use it with the Massaman paste instead of lamb? Or, can I follow these instructions but use your yellow curry paste instead?

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Serving Suggestion
Beef Short Ribs in Panang Curry Sauce

October 01, 2024 2 Comments

Have you ever tasted something so delicious that it feels like a culinary revelation? That's exactly how it feels to bite into a perfectly cooked beef short rib. I’m deeply in love with them, the rich slow cooked meat practically falls off the bone, leaving you craving for more. No wonder I’ve fallen head over heels for this underrated cut of meat. Gone are the days when you had to visit a specialty butcher to get your hands on beef short ribs as well, thanks to supermarkets like Sainsbury's ...

Continue Reading

Thai Curry Pie
Thai Curry Pie

July 26, 2024

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Continue Reading

Prik Naam Pla, Thai dipping sauce.
Prik Naam Pla, Thai dipping sauce.

July 01, 2023 2 Comments

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...

Continue Reading

3309
Verified Reviews