Lamb massaman curry

by - https://thebatchlady.com/r/3236/

The perfect Friday night fake away. This dish is so delicious and will save you lots of money on expensive takeaways!

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
603kcal
Fat
50.8g
Sat. Fat
30.0g
Carbs
17.7g
Sugars
4.4g
Fibre
3.3g
Protein
20.8g
Salt
117mg
Ingredients
Serves

Ingredients

  • Oil
    1 tablespoon
  • Massaman curry paste
    1 jar
  • Coconut milk
    1 can
  • cubed Lamb neck fillets
    400 g
  • New potatoes
    1 cup (150 g)
  • lamb stock (stock cube)
    0.5 cups (120 ml)
  • Frozen butternut squash chunks
    1 cup

Method

  1. Make up your stock with some hot water.

  2. Cut up your lamb fillet.

  3. Put some olive oil in a pan that you can use on the stove top or the oven.

  4. Add the whole jar of paste to the oil and stir for 1 minute.

  5. Next add the chopped neck fillet into the pan, stir and cook for 5 minutes, stirring occasionally.

  6. Then add in your stock and your tin of coconut milk.

  7. Finally add your potatoes and frozen butternut squash to your pan put a lid on it and cook in a low oven about 100c (or simmer on hob), for 1 hour.

  8. Ready for the Freezer

    Once curry is fully cooked and cooled, portion into labelled freezer bags, flatten and freeze.

  9. Ready to Eat

    Defrost overnight in fridge, heat in microwave or on a pot on the stove top until bubbling, serve with rice or a nan bread.

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.