Massaman Lamb Curry Over Roasted Vegetables

by Maureen on August 20, 2014

Life is settling down.  John’s family has gone, my cough is nearly gone and that thingo on my head is only just a scabby thing that will go away over the next week or so.  The weather is getting warmer, the sun is out and I have a big smile on my face.  No special reason, it’s just nice to be alive.

If you want to serve a spectacular meal to family or friends that you can prepare most of beforehand, this is it.  I learned the technique at The Golden Pig cooking school in Brisbane but the directions are really easy to follow.

In my previous post I shared how to make Massaman curry paste from scratch.  It’s one of the best things I’ve ever made.  Yes, it’s work and it takes some time but lordy, the difference in the taste is gigantic.

lamb shoulder braised in coconut milk

When I read the menu and saw that the lamb was slowly braised in thin coconut milk for hours and then cooled and broken apart, I knew this would be a dinner party meal.  You’re probably like me, when you invite friends over, you don’t want to be playing cook the whole evening and with this meal, you don’t have to.  You do all that work in the days beforehand.  The curry paste can be made up to a week ahead of time and the lamb a day or so ahead.

Then on the day, roast the vegetables and cook some rice.  You’ve got your curry paste made, the lamb cut into chunks and it takes 15 minutes from walking into the kitchen to serving to put the curry together.

Massaman Lamb Curry Over Roasted VegetablesThere were NO leftovers at our house.

Massaman Lamb Curry Over Roasted Vegetables
 
Prep time
Cook time
Total time
 
This is a delicious meal, full of flavor but it won't burn your lips off. It's spicy but not hot.
Author:
Recipe type: Curry
Cuisine: Thai
Serves: 8
Ingredients
Lamb Slowly Braised in Coconut Milk
  • 1 lamb shoulder
  • 1 tablespoon ras el hanout spice (not required but this is what I used)
  • 1 litre coconut milk
Roasted Vegetables
  • 500 grams sweet potato, peeled and cut into chunks
  • 1 tablespoon vegetable oil (I used rice bran oil)
  • 10 small golden shallots (or small onions)
  • (or you could use any roasted veg you really like - I added some butternut pumpkin to mine)
Curry
  • 500 ml coconut cream (not shaken or stirred)
  • 4 tablespoons curry paste
  • 1 tablespoons shaved palm sugar
  • 1 - 2 tablespoons fish sauce
  • 750 grams boned lamb cut into chunks
  • 2 tablespoons thick tamarind water (made from 1 tablespoon tamarind paste soaked in ⅓ cup hot water and rubbed with fingers to make a paste - push through a sieve)
  • 2 tablespoons deep fried cashews
  • Coriander leaves and red chilli strips to garnish
Instructions
Lamb
  1. Rub spice all over the lamb shoulder and place in a roasting pan. Pour coconut milk around the lamb and cover tightly with foil.
  2. Place in a pre-heated oven at 165C and cook 4-5 hours depending upon the size of your lamb shoulder. The lamb should fall off the bones.
Roast Vegetables
  1. Add the oil to a roasting pan and place in the oven at 180C until hot.
  2. Add the vegetables and toss to coat in the oil.
  3. Roast for about 45 minutes until nicely caramelised. Keep warm until ready to serve.
Curry
  1. In a small pan of vegetable oil, deep fry the cashews and drain on paper towel and set aside.
  2. Open the tin of coconut cream and remove ½ cup of the really thick cream at the top and place in a large pan or wok on medium-high heat.
  3. Stir constantly until the coconut cream starts to split and the oil begins to separate from the coconut cream.
  4. Add the curry paste and cook until fragrant.
  5. Add the palm sugar and cook just a minute before adding the fish sauce and the rest of the tin of coconut cream.
  6. Stir well and add the lamb.
  7. Place the roasted vegetables on a serving platter and spoon over the curry.
  8. Garnish with the deep fried cashews, coriander leaves and chilli strips. (if you want to leave out the heat, serve the chilli strips on the side)

Massaman Lamb Curry over Roasted Vegetables
My lamb shoulder provided more than 750 grams of boneless lamb so I used the remainder in a wonderful shepherd’s pie.

{ 4 comments }

Massaman Curry Paste

August 15, 2014

Thank you to so many who’ve written asking if I am okay.  I am okay.  It does seem like I fell off the Earth and there’s a bit of a reason. My friends know I got the flu, then I got bronchitis and nearly got over that and got a cold and then another bout […]

71 comments Read the full post →

Rainbow Pancakes

August 4, 2014

The fine folks at Queen, famous for their flavouring extracts, cake decorations and their gelato mix, have sponsored this post so I could try out their brand new food colour gels.  You know how bland the colours come out when you use the normal liquid colours?  Well, that’s a thing of the past with these […]

65 comments Read the full post →

Fresh Apple Cake with Buttermilk Sauce

July 29, 2014

Have you heard of Matilda, The Travelling Swirly Pan?  Started in the US, it’s a swirly pan that travels from one food writer to another.  We bake something and write in the journal and add a photo and then send the pan and journal on. Last year Australia decided to get its own pan and […]

62 comments Read the full post →

Foods Australia Brought to the World

July 25, 2014

Friends and family often ask how the food differs from back in the states where I lived most of my life and here in Australia.  “What’s different?” they ask.  I found this nifty infographic today and received permission to share it.  I don’t dare tell you that John got the flu (finally) and he gave […]

71 comments Read the full post →

Thai Curry Pastes from Scratch Class at The Golden Pig

July 15, 2014

Two weekends ago I was invited to a class at The Golden Pig in Brisbane.  I’d heard about the cooking school and about Katrina Ryan and I REALLY wanted to go.  Life is incredibly busy right now with lots going on and then there are the olds to consider. Then I remembered something my friend […]

80 comments Read the full post →

How to Make Pickled Beets or Beetroot

July 10, 2014

Life is still a bit busy around here but 93-year old Rob is out of hospital and on the road to recovery.  He’s a bit tender in the boy area and he wears out more quickly but he loves his new room at Arcare with it’s ‘music room’ alcove complete with sofa, TV and a […]

63 comments Read the full post →

In My Kitchen, July 2014

July 7, 2014

Wow, what a week it’s been for us.  Rob is still in hospital for testicular cancer and Joan moved to a new dementia unit today very close to our house.  We’ve had her with us every day so that she can visit Rob in hospital.  I will admit that I’m exhausted after just a few […]

55 comments Read the full post →

Apple and Butternut Soup

July 5, 2014

It’s been a really busy time around the Shaw household.  John’s mother and father are moving from one aged care home to one less than 10 minutes from the house.  Arcare in Maroochydore is a 5-star nursing home that opens on Monday morning.  Joan and Rob will be 2 of the first three residents.  We’ve […]

42 comments Read the full post →