Lamb massaman curry
The perfect Friday night fake away. This dish is so delicious and will save you lots of money on expensive takeaways!
Nutrition (per serving)
Ingredients
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Oil1 tablespoon
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Massaman curry paste1 jar
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Coconut milk1 can
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cubed Lamb neck fillets400 g
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New potatoes1 cup (150 g)
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lamb stock (stock cube)0.5 cups (120 ml)
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Frozen butternut squash chunks1 cup
Method
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Make up your stock with some hot water.
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Cut up your lamb fillet.
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Put some olive oil in a pan that you can use on the stove top or the oven.
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Add the whole jar of paste to the oil and stir for 1 minute.
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Next add the chopped neck fillet into the pan, stir and cook for 5 minutes, stirring occasionally.
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Then add in your stock and your tin of coconut milk.
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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.
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Ready for the Freezer
Once curry is fully cooked and cooled, portion into labelled freezer bags, flatten and freeze.
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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.
