Slow Cooker Massaman Curry
This slow-cooked massaman curry is a comforting and aromatic dish that will fill your home with delightful scents as it simmers away. Tender lamb, fragrant spices, and creamy coconut milk come together to create a flavorful and satisfying meal. Serve this delicious curry with steamed rice for a complete and satisfying dining experience. Enjoy the rich flavors and tender textures of this hearty dish that is sure to become a favorite.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz new potatoes
- 800g/1lb 12oz boned lamb shouldershin
- 3 tbsp massaman curry paste
- small bunch fresh coriander
- 5cm/2in piece fresh root ginger
- 400ml/14fl oz can coconut milk
- 1 tsp light muscovado sugar
- 1 lime
- 1 tbsp fish sauce
- 6 freeze-dried kaffir lime leaves
- handful roasted unsalted peanuts
Instructions
- Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. Thereâs no need to add any oil to the pan as the meat is fatty enough.
- Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.
- Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender.
- Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing.
Prep Time
PT30M
Yield
Serves 4
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