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.
Recipe type: Curry
Cuisine: Thai
Serves: 8
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)
  • 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
  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.
  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)
Recipe by Orgasmic Chef at