Lamb Massaman Curry

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 Small amount of oil for pan
 1 jar of Sainsbury's Massaman curry paste
 1 can of coconut milk
 400 grams of lamb neck fillets cut into cubes (cheaper than diced lamb)
 1 cup of small baby new potatoes
 ½ cup of lamb stock, made from a stock cube
 1 cup of frozen chunks of butternut squash
1

Method
Make up your stock with some hot water.
Cut up your lamb fillet.
Put some olive oil in a pan that you can use on the stove top or the oven.
Add the whole jar of paste to the oil and stir for 1 minute.
Next add the chopped neck fillet into the pan, stir and cook for 5 minutes, stirring occasionally.
Then add in your stock and your tin of coconut milk.
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.

2

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

3

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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 Small amount of oil for pan
 1 jar of Sainsbury's Massaman curry paste
 1 can of coconut milk
 400 grams of lamb neck fillets cut into cubes (cheaper than diced lamb)
 1 cup of small baby new potatoes
 ½ cup of lamb stock, made from a stock cube
 1 cup of frozen chunks of butternut squash

Directions

1

Method
Make up your stock with some hot water.
Cut up your lamb fillet.
Put some olive oil in a pan that you can use on the stove top or the oven.
Add the whole jar of paste to the oil and stir for 1 minute.
Next add the chopped neck fillet into the pan, stir and cook for 5 minutes, stirring occasionally.
Then add in your stock and your tin of coconut milk.
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.

2

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

3

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.

Lamb Massaman Curry

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