Ingredients

The following ingredients have 4 Servings
  • 400ml (1 can) coconut milk
  • 60ml (¼ cup) massaman curry paste
  • 600g (1½lbs) lamb neck fillet, cut into thick slices
  • 2 onions, peeled and cut into wedges
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 15ml (1 tbsp) tamarind paste
  • 15ml (1 tbsp) brown sugar
  • 15ml (1 tbsp) fish sauce
  • 90g (3oz) toasted peanuts
  • 450g (1lb) new potatoes, washed and halved
  • 2 red chillies, washed and finely sliced

Instruction

  • Preheat the oven to 180°C / 160°F / 355°F / gas mark 4.
  • Heat 30ml (2 tbsp) of coconut milk in a cast iron casserole dish.
  • Add the curry paste and fry for 1 minute.
  • Stir in the lamb pieces and brown all over.
  • Add the remaining coconut milk, onions, kaffir lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce, half of the peanuts, and 250ml (1 cup) of water. 
  • Bring to a simmer, cover with a lid and cook in the oven for 45 minutes. 
  • Remove the casserole from the oven and stir in the new potatoes. 
  • Cook in the oven for a further 45 minutes or until the meat is tender and the potatoes cooked through.
  • Sprinkle with the chillies and the remaining peanuts, then serve with white rice, lime and coriander leaves.