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Try this Thai Massaman Curry of Lamb recipe, or contribute your own.
- 1 tb vegetable oil
- 1 c water
- 1 lg onion peeled and chopped
- 1 tb massaman curry paste (i packet mix available in supermarkets which is enough for 5 or 6 curries. take care when you first use it because it is rather hot)
- 1 kaffir lime leaf (dried or fresh)
- 750 g lamb diced, (some butchers cubed lamb cut from leg or shoulder)
- 1 c beef stock or chicken stock; (use you like)
- 1 150-gram can coconut milk
- 1 ts fish sauce (1 to 2)
- 1 lg carrot peeled and chopped
- 250 g potatoes (2 medium) peeled and cut into 2 or 3 cm chunks
- 125 g snow peas strings removed
- jasmine rice hot boiled
- fresh coriander or mint
- Carbohydrate 98.1499999996506 g
- Cholesterol 675 mg
- Fat 572.663278749999 g
- Fiber 9.3860001373291 g
- Protein 87.8626999995142 g
- Saturated Fat 271.428010844937 g
- Serving Size 1 1 Serving (2551g)
- Sodium 2692.38499925888 mg
- Sugar 88.7639998623215 g
- Trans Fat 31.7142547193876 g
- Calories 5879 calories
Step-by-step
- Put oil into a large saucepan with onion and cook gently for five minutes then add the curry paste and kaffir lime leaf and cook for a few minutes longer.
- Add the lamb and stir around to coat with the curry spices then add the stock, coconut milk, fish sauce and carrot and cook for about 35 minutes, adding extra water if necessary.
- Then add potatoes and cook until the lamb is tender, about an extra 20 to 25 minutes.
- Blanch the snow peas for one minute only in boiling salted water then add them to the curry.
- Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh coriander or mint.
Deep orange fat pools brightly across a surface redolent of toasted cardamom, star anise, and cloves, bearing witness to a Thai curry tradition heavily shaped by Persian and Indian trade routes through the southern kingdom of Ayutthaya. Unlike central Thai green or red pastes built primarily on fresh green chillies and galangal, Massaman relies on dried spices introduced by foreign merchants, demanding gentle heat upfront to release fat-soluble aromatics without burning the heavy paste.
Tracing the Spice Route
Historically distinct from indigenous Thai curries, Massaman incorporates aromatics like cinnamon and cumin that reflect maritime trade influences. Commercial pastes vary wildly in heat levels, so bloom the paste thoroughly in oil over medium-low heat for exactly three minutes before introducing any protein.Managing Dense Root Vegetables
Potatoes added simultaneously with the meat will dissolve long before the connective tissue in diced lamb shoulder breaks down. Staggering the addition by 35 minutes ensures the starch maintains structural integrity while the meat reaches tenderness.Preserving Green Color
Snow peas require rapid blanching in salted water for precisely 60 seconds to lock in chlorophyll before joining the finished stew just prior to service.
