Massaman Lamb Curry
Rich, aromatic Thai curry with tender lamb, potatoes, and peanuts in a warm spice blend. A comforting one-pot curry that balances heat, sweetness, and savory depth.
- Total time
- 50 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
Ingredients
- 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
- 3 tbsp massaman curry paste
- 13.5 oz unsweetened coconut milk
- 1 cup beef or chicken stock
- 3 whole medium waxy potatoes
- 1 whole medium yellow onion
- ½ cup roasted unsalted peanuts
- 1.5 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- ½ tbsp tamarind paste
- 1 tbsp fresh lime juice
- 2 whole Thai bird's-eye chilies
- ¼ cup fresh cilantro leaves
- 2 tbsp neutral oil
Instructions
- 1
Cut 1.5 lbs boneless lamb shoulder into even 1-inch cubes — uniform size ensures everything cooks at the same rate. Place on a plate and set aside.
- 2
Cut 3 medium waxy potatoes into 1-inch cubes (leave the skin on for texture and nutrients). Quarter 1 medium yellow onion into wedges, keeping the layers intact so they don't fall apart during cooking.
- 3
Slice 2 Thai bird's-eye chilies lengthwise, leaving them mostly intact so you can fish them out later if you prefer milder heat. Tear or chop 0.25 cup fresh cilantro leaves and set aside for garnish.
- 4
Heat 2 tbsp neutral oil in a large heavy-bottomed pot over medium-high heat. Let the oil shimmer for about 1 minute — you want it hot enough to sear the meat, but not smoking.
- 5
Working in batches so you don't crowd the pot, add the lamb cubes and sear for 2-3 minutes per side until a deep golden-brown crust forms on the outside (the inside will still be raw, which is fine). This crust adds flavor through the Maillard reaction. Transfer seared lamb to a plate.
- 6
Reduce heat to medium. Add 3 tbsp massaman curry paste directly to the empty pot and fry in the lamb drippings for about 1 minute, stirring constantly. You'll smell the spices bloom and deepen — this concentrates their flavor. The paste should look slightly darker.
- 7
Pour in 13.5 oz unsweetened coconut milk and 1 cup beef or chicken stock, stirring well to combine with the curry paste. Scrape the bottom of the pot with a wooden spoon to release any caramelized bits stuck there — they're pure flavor.
- 8
Return the seared lamb to the pot along with any juices on the plate. Add the potato cubes, onion wedges, 0.5 cup roasted unsalted peanuts, 1.5 tbsp fish sauce, 1 tbsp palm sugar or light brown sugar, 0.5 tbsp tamarind paste, and the 2 sliced chilies. Stir everything together.
- 9
Bring the curry to a gentle simmer over medium heat — you should see small bubbles breaking the surface, not a rolling boil. Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally. The lamb is done when it's fork-tender and breaks apart easily, and the potatoes are creamy inside.
- 10
Taste the curry. Stir in 1 tbsp fresh lime juice — it brightens the rich spices and adds a subtle tang. Add salt or more fish sauce to taste (remembering that fish sauce is very salty). If you prefer less heat, fish out the sliced chilies with a spoon.
- 11
Ladle the curry into shallow bowls, making sure each serving gets lamb, potatoes, sauce, and a few peanuts. Scatter the fresh cilantro leaves over the top and serve immediately with jasmine rice or warm roti on the side.
Tools you’ll need
- 12-inch chef's knife
- cutting board
- large heavy-bottomed pot with lid
- wooden spoon
- instant-read thermometer (optional)
- large spoon
- shallow bowls
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