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Mussaman lamb curry

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Calcium, Potassium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 50g packet mussaman curry paste

  3. 8 lamb chops (chump, forequarter, short loin), trimmed

  4. 2 x 400ml cans light coconut milk

  5. cup tamarind puree

  6. 2 tablespoons fish sauce

  7. 2 teaspoons sugar

  8. 2 cups peeled, cubed pumpkin or potato

  9. 2 bay leaves

  10. Rice, basil leaves, sliced chilli to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a wok or large frying pan on high. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.

  2. Add lamb and cook for 5 minutes, turning once.

  3. In a jug, whisk together coconut milk, tamarind, sauce and sugar. Add to meat with pumpkin and bay leaves.

  4. Bring to the boil on high. Reduce heat to low and simmer for 15-20 minutes, until meat is tender and pumpkin is cooked. Serve curry with rice and garnish with basil and chilli.

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