Thai massaman curry of lamb

Yield: 1 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 large Onion; peeled and chopped
1 tablespoon Massaman Curry Paste; (I used the 100 g
\N \N ; packet mix
\N \N ; available in
\N \N ; supermarkets which
\N \N ; is enough for 5 or
\N \N ; 6 curries. Take
\N \N ; care when you first
\N \N ; use it because it
\N \N ; is rather hot)
1 \N Kaffir lime leaf; (dried or fresh)
750 grams Diced lamb; (some butchers sell
\N \N ; cubed lamb cut from
\N \N ; leg or shoulder)
1 cup Beef or chicken stock; (use packet stock if
\N \N ; you like)
1 \N 150 gram can coconut milk
1 teaspoon Fish sauce; (1 to 2)
1 large Carrot; peeled and chopped
1 cup Water
250 grams Potatoes; (2 medium) peeled
\N \N ; and cut into 2 or 3
\N \N ; cm chunks
125 grams Snow peas; strings removed
\N \N Hot boiled Jasmine rice
\N \N Fresh coriander or mint

Put oil into a large saucepan with onion and cook gently for five minutes then add the curry paste and kaffir lime leaf and cook for a few minutes longer. Add the lamb and stir around to coat with the curry spices then add the stock, coconut milk, fish sauce and carrot and cook for about 35 minutes, adding extra water if necessary. Then add potatoes and cook until the lamb is tender, about an extra 20 to 25 minutes. Blanch the snow peas for one minute only in boiling salted water then add them to the curry.

Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh coriander or mint. Serves 4

Converted by MC_Buster.

Per serving: 800 Calories (kcal); 51g Total Fat; (54% calories from fat); 14g Protein; 81g Carbohydrate; 1mg Cholesterol; 78mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 5 Vegetable; ½ Fruit; 10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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