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Massaman Lamb Curry with Veggies

Quick Massaman Lamb Curry with Veggies

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5 from 31 reviews

  • Author: Sonja Goeden
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Diet: Low Calorie

Description

Massaman Lamb Curry with Veggies is a lovely warming Thai Curry with Peanut butter-coconut sauce. This would go with all sorts of vegetables, to make a nutritionally balanced meal. I have chosen aubergine, red peppers, and butternut squash, to underline the creamy and sweet notes of this easy dish. Using lamb rump instead of a more typical stewing cut means, you can cut down the cooking time to about 50 minutes instead of the typical 2h.

Ingredients

Units Scale
  • 1 lb lamb rump (Cut into 1in cubes. Or cut of your choice. Check details above on how to cook shanks or shoulder)
  • 1 aubergine (chopped into 1in chunks)
  • 2 red peppers (chopped into 1in chunks)
  • 1 butternut squash (deseeded and chopped into 1in chunks. You can leave the peel on, it will soften)
  • 4 cups baby spinach (washed, roughly chopped if you have large leaves)
  • 1 onion finely chopped. I used red (but white or shallots will work too)
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1-3 tbsp red curry paste
  • 2 cans coconut milk (full fat, or light. Replace with part vegetable broth for a lighter curry)
  • 1/3 cup smooth peanut butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp tamarind paste
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos or soy sauce
  • 3 tbsp olive oil (for frying)
  • Salt to taste

To Serve, optional:

  • Fresh coriander or mint
  • Toasted and salted peanuts
  • Toasted Coconut chips
  • Cauliflower or basmati rice
  • Lime juice

Instructions

Prepare Ingredients:

  1. Chop all vegetables and set aside.
  2. Cut the lamb into 1-inch cubes if not already done.

Sauté Aromatics:

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add chopped onions and sauté until translucent.
  3. Stir in minced ginger and garlic, cooking until fragrant.
  4. Remove the onion mixture from the pot and set aside.

Brown the Lamb:

  1. In the same pot, add another tablespoon of olive oil if needed and increase heat to medium-high.
  2. Add the lamb cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pot.
  3. Once browned, remove the lamb from the pot, season with salt and pepper and set aside with the onion mixture.

Prepare the Curry Sauce:

  1. Reduce the heat to medium and add a little more olive oil if required.
  2. Stir in the red curry paste and cook briefly to release its flavours.
  3. Add the peanut butter, coconut milk, ground cinnamon, ground cloves, tamarind paste, maple syrup, and coconut aminos or soy sauce, stirring until well combined.

Simmer the Curry:

  1. Carefully add the aubergine and butternut squash pieces into the sauce, followed by the browned lamb, onions, garlic, and ginger.
  2. Gently simmer the curry for about 20 minutes or until the squash is tender, stirring occasionally.

Add Remaining Vegetables:

  1. Once the squash is tender, add the chopped red peppers and baby spinach to the pot.
  2. Heat through until the peppers are hot but still have a bit of bite, and the spinach wilts into the sauce.

Adjust Seasoning:

  1. Taste the curry and adjust the seasoning according to your preference by adding more salt, coconut aminos/soy sauce, maple syrup, or tamarind paste if needed.

Serve:

  1. Optionally garnish with fresh coriander or mint, toasted and salted peanuts, or toasted coconut chips.
  2. Serve the Massaman Lamb Curry with Veggies over rice, cauliflower rice, or with crusty bread for mopping up the flavourful sauce.
  3. Squeeze lime juice over the curry before serving for an extra burst of flavour if desired.
  4. Enjoy your delicious Massaman Lamb Curry with Veggies!

Equipment

Notes

The equipment section may contain affiliate links to products I know and love.

How To Store

I froze a few portions of this Massaman Lamb Curry with Veggies for busy days when I need food quickly. It reheats beautifully either in the microwave or on the hob.
If you plan to eat it throughout the week, it keeps well in the fridge for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dinner, Main Course, Soup
  • Method: Cook
  • Cuisine: Asian, Fusion

Nutrition

  • Calories: 394
  • Sugar: 16
  • Sodium: 308
  • Fat: 20
  • Saturated Fat: 4
  • Carbohydrates: 37
  • Fiber: 8
  • Protein: 23
  • Cholesterol: 50

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/quick-massaman-lamb-curry-with-veggies/