A Perfect Pantry
Massaman Curry
- PREP TIME
20 min - COOK TIME
8 hr - READY TIME
8 hr 20 min - SERVINGS
8
Ingredients
- 2 tablespoons olive oil
- 2 kilograms lamb diced
- 400 ml can coconut milk
- 400 ml water
- 1 cinnamon stick
- 2 fresh kaffir lime leaves
- 500 grams baby chat potatoes washed, halved
- 1 tablespoon brown sugar
- 2 whole star anise
Curry Paste
- 1 brown onion peeled, roughly chopped
- 2 cm piece ginger peeled, roughly chopped
- 4 clove garlic peeled, roughly chopped
- 1 1/2 teaspoons coriander seeds ground
- 1 teaspoon cumin seeds ground
- 1 teaspoon cinnamon ground
- 1 teaspoon brown mustard seeds
- 1 teaspoon cardamom ground
- 3 dried whole chillies roughly chopped
- 1 lime zest and juice
- 1 teaspoon white pepper ground
- 2 teaspoons salt
Directions
- Using a food processor, place the curry paste ingredients into a 1 litre bowl and pulse until the mixture is smooth and consistent.
- In a frypan, cook the curry paste for 3 minutes over a medium heat and then place into the removable crockery bowl.
- Using a frypan, heat the olive oil over a medium heat and seal the lamb until golden brown. Place into the removable crockery bowl, along with the coconut, water, cinnamon, lime leaves, potatoes, brown sugar and star anise.
- Stir well to combine and place the removable slow cooking bowl into the slow cooker housing and place the lid on top. Set the slow cooker to LOW for 9-12 hours, HIGH for 8-10 hours or AUTO for 8-10 hours. OR place into the removable pressure cooking bowl and select HIGH pressure for 33 minutes.
- Serve with rice and pickled ginger.
NOTE: If possible, stir every few hours to develop maximum flavour throughout the cooking time. (slow cooking)
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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