Lamb Massaman Curry

This recipe is from the Australian Women's Weekly.

I love how easy a lovely curry is!
And the longer it's cooked, the better.
So my favourite thing to do is put it on in the early afternoon and walk away.
Then when dinner time comes...it's done!


From the Australian Women's Weekly

Serves 4

Get This -

1kg lamb shoulder, cut into 3cm cubes
100g diced onion
1 tablespoon vegetable oil
210g jar Valcom massaman curry paste
2 x tins quality coconut cream
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon salt
4 tablespoons palm sugar (or 2 tablespoons brown sugar)
200g potato cubes (2cm)
fresh coriander roughly chopped

Do This - 

1. In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir.
2. Bring to the boil and add fish sauce. Bring back to the boil again, add lime juice, salt and sugar.
3. Pour in remaining coconut cream and bring to nearly boiling then add lamb and potato. Stir occasionally. Simmer on very low heat without lid for 90 minutes or until meat is tender.
4. Garnish with coriander. Serve with steamed rice.