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Massaman Lamb Curry Over Roasted Vegetables

August 20, 2014 by Maureen 32 Comments

Life is settling down.  John’s family has gone, my cough is nearly gone and that thingo on my head is only just a scabby thing that will go away over the next week or so.  The weather is getting warmer, the sun is out and I have a big smile on my face.  No special reason, it’s just nice to be alive.

If you want to serve a spectacular meal to family or friends that you can prepare most of beforehand, this is it.  I learned the technique at The Golden Pig cooking school in Brisbane but the directions are really easy to follow.

In my previous post I shared how to make Massaman curry paste from scratch.  It’s one of the best things I’ve ever made.  Yes, it’s work and it takes some time but lordy, the difference in the taste is gigantic.

lamb shoulder braised in coconut milk

When I read the menu and saw that the lamb was slowly braised in thin coconut milk for hours and then cooled and broken apart, I knew this would be a dinner party meal.  You’re probably like me, when you invite friends over, you don’t want to be playing cook the whole evening and with this meal, you don’t have to.  You do all that work in the days beforehand.  The curry paste can be made up to a week ahead of time and the lamb a day or so ahead.

Then on the day, roast the vegetables and cook some rice.  You’ve got your curry paste made, the lamb cut into chunks and it takes 15 minutes from walking into the kitchen to serving to put the curry together.

Massaman Lamb Curry Over Roasted VegetablesThere were NO leftovers at our house.

5.0 from 7 reviews
Massaman Lamb Curry Over Roasted Vegetables
 
Print
Prep time
20 mins
Cook time
6 hours
Total time
6 hours 20 mins
 
This is a delicious meal, full of flavor but it won't burn your lips off. It's spicy but not hot.
Author: Adapted from Katrina Ryan from The Golden Pig Cooking School
Recipe type: Curry
Cuisine: Thai
Serves: 8
Ingredients
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)
Curry
  • 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
Instructions
Lamb
  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.
Curry
  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)
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Massaman Lamb Curry over Roasted Vegetables
My lamb shoulder provided more than 750 grams of boneless lamb so I used the remainder in a wonderful shepherd’s pie.

Filed Under: lamb, Recipes Tagged With: curry, massaman, thai curry

« Massaman Curry Paste
Chicken, Broccoli and Mushroom Casserole »

Comments

  1. Ai-Ling@blueapocalypse says

    August 20, 2014 at 10:55 am

    Wow I have never heard of lamb slowly braised in coconut milk before, sounds fascinating and looks like it tastes amazing! I love lamb that has been cooked until it is fall apart tender.

    Reply
  2. Gourmet Getaways says

    August 20, 2014 at 1:40 pm

    With cooking that good, I’m not surprised there were no leftovers :). The lamb looks sooo good!

    Julie
    Gourmet Getaways

    Reply
  3. Claire @ Simply Sweet Justice says

    August 20, 2014 at 3:11 pm

    What an exquisite dish! I can see why there were no leftovers. 🙂

    Reply
  4. Lorraine @ Not Quite Nigella says

    August 20, 2014 at 6:42 pm

    Man that looks amazing M! 😮 I mean you had me when you mentioned coconut. The fact that there were no leftovers means that it was amazing as it looks!

    Reply
  5. shobelyn@theskinnypot says

    August 20, 2014 at 11:41 pm

    Maureen, the photos make me want to taste this Lamb Curry. Utterly delicious looking meal. I saw you from Cook Republic blog and I thought I want to meet you and your blog. Take care. You and your hubby.

    Reply
  6. Erin @ The Spiffy Cookie says

    August 21, 2014 at 12:07 am

    Massaman is one of my favorite curries! Never had it with lamb before though, just chicken.

    Reply
  7. Rachel (Rachel's Kitchen NZ) says

    August 21, 2014 at 3:22 am

    Well, of course, there weren’t any leftovers! This looks amazing Maureen – can’t wait to try it.

    Reply
  8. A_Boleyn says

    August 21, 2014 at 3:32 am

    Just the shot of that lamb shoulder was enough to make me salivate. I haven’t managed to find any ras el hanout yet but I’d like to try the spice blend. Wonderful dish as a whole.

    What’s for dessert?

    Reply
  9. John@Kitchen Riffs says

    August 21, 2014 at 6:49 am

    Glad things are getting back to normal! What a great dish this is. I’d miss not having leftovers, just to get another chance to eat it, but there wouldn’t be leftovers at our house, either. Although I’m a big fan of rare lamb, I think it’s actually at its best when long-cooked like this. And I’ll never turn down lamb and curry — wonderful combo.

    Reply
  10. Laura @ Family Spice says

    August 21, 2014 at 8:43 am

    I’m totally drooling! We never have a lot of leftovers when lamb is involved!

    Reply
  11. Lizzy (Good Things) says

    August 21, 2014 at 9:01 am

    So good to hear that things are settling down for you, my friend… take care and thank you for sharing this delicious recipe! My mouth is watering!

    Reply
  12. michael says

    August 21, 2014 at 9:28 am

    Maureen I am so glad you are feeling better and smiling!! 🙂 I love lamb and your dish looks wonderfully delicious!!! There wouldn’t be any loft overs at our house either!

    Reply
  13. Liz says

    August 21, 2014 at 10:17 am

    What a feast! I bet your house smelled amazing while this was cooking away!!!

    Reply
  14. g loria says

    August 21, 2014 at 11:22 am

    This look absolutely delicious!!

    Reply
  15. Mary says

    August 21, 2014 at 11:29 am

    Amazing dish Maureen! full of flavor – what a treat. So glad you are on the mend:)
    Mary

    Reply
  16. nancy@jamjnr says

    August 21, 2014 at 11:31 am

    Wow that looks bloody fantastic. That would earn me serious brownie points – I hope you’re banking some 🙂

    Reply
  17. Carol at Wild Goose Tea says

    August 21, 2014 at 11:57 am

    I am a MAJOR curry lover. That class at the Golden Pig was certainly worthwhile. Totally delicious treatment of this lamb. In fact mouth watering delicious would not be exaggerating. I am pleased your life is in a calm spot. You certainly have had some rough spots over the last few months.

    Reply
  18. Joanne T Ferguson says

    August 21, 2014 at 12:05 pm

    G’day! Sign me up for some of your lamb curry Maureen!
    I am very glad to hear things are settling down and always look forward to what next you do!
    Cheers! Joanne

    Reply
  19. Hotly Spiced says

    August 21, 2014 at 4:22 pm

    This is my kind of meal, Maureen, and you’ve photographed it beautifully. I wish I’d been on your dinner party list! I think a shoulder of lamb cooked this way would be magnificent and it sure must have sent a wonderful aroma through your kitchen as it was cooking. I also make my Thai curry pastes after buying the Spirit House cookbooks. You’re right in that they do make such a difference. (I never add the shrimp paste though!) xx

    Reply
  20. Roberta says

    August 21, 2014 at 9:01 pm

    Oh My!! YUM! Why you are not ion Food Network is a mystery to me.

    Reply
  21. Choc Chip Uru says

    August 21, 2014 at 11:51 pm

    Oh wow, your lamb looks incredible! I showed my dad and he thought it was from a restaurant 😀

    Cheers
    Choc Chip Uru

    Reply
  22. mjskit says

    August 22, 2014 at 1:57 am

    Please wait a moment while I clean off the computer screen. WOW! My saliva glands just went into an overactive mode. What a meal!!! This is a lamb lover’s dream so I can see this lamb on the menu as soon as it gets cold enough to have the oven on for a few hours. I’m sharing this with my sister as well, since I know that her family loves lamb as much as we do. I can already taste it!! Thank you so much Maureen for sharing this recipe!!

    Reply
  23. Emma @ Bake Then Eat says

    August 22, 2014 at 8:00 am

    I am so glad to hear things are settling down and you are feeling better and that the sun is starting to shine again 😀 I do love a homemade curry you can really taste the difference to the stuff out of a jar!

    Reply
  24. Krista says

    August 22, 2014 at 9:35 am

    Oh luv, I’m SO glad that you’re enjoying a reprieve from all the hard stuff that’s been plaguing you for so long. And what a meal to celebrate that with! Delicious!!

    Reply
  25. Juliana says

    August 22, 2014 at 10:14 am

    OMG! What a delicious meal…yes, I totally understand why you made this lamb after seeing the recipe…it really called my attention as well… slowly braised in thin coconut milk and being able to brake apart…oh!
    Thanks for sharing this amazing recipe Maureen. Hope you have a great week 😀

    Reply
  26. Donalyn@TheCreeksideCook says

    August 23, 2014 at 1:47 am

    So glad that things are getting back on track for you Maureen. I can totally relate to your panic – I went through something similar a year ago that had me certain I would be dead in 6 months [thank you internet].

    I love dishes like this, that you can do all the heavy lifting ahead of time, and then just enjoy your guests when they arrive – beautiful!

    Reply
  27. Padaek says

    August 23, 2014 at 7:46 pm

    Yum! Looks so good Maureen – photos, presentation, dish and all. Love home-made curry pastes and massaman are one of my favourite currys – sweet and just delicious! I agree that when entertaining guests, you want to spend time with them and not in the kitchen. Great time-saving recipe! Thank you for sharing it. 🙂

    Reply
  28. Laura (Tutti Dolci) says

    August 24, 2014 at 5:58 am

    Glad you are feeling better! What a tasty meal, I love these flavors! You know a dish is a hit when there are no leftovers :).

    Reply
  29. The Wimpy Vegetarian says

    August 24, 2014 at 1:15 pm

    What a great idea to simmer the lamb in coconut milk. I want to try that with some celery root too. Really, really nice idea. And glad things are settling down!

    Reply
  30. Raymund says

    August 26, 2014 at 7:37 pm

    Ohhh my look at that creamy looking lamb curry.

    Reply
  31. minnie@thelady8home says

    August 27, 2014 at 1:25 am

    I love massaman curry, and this lamb looks so tender and delightful. Have to make this 🙂 Glad you are feeling so upbeat .

    Reply
  32. Jamie says

    August 27, 2014 at 7:13 pm

    This is one of those spectacular meals that I would want to make but would be afraid that it was way too complicated for me. I love how you break it down and make it seem so doable. And wow I love it, love the flavors!

    Reply

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