Masaman lamb curry

Masaman lamb curry

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  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Ready in just 15 minutes, this big pot of tender lamb and golden potatoes is a true curry in a hurry.

Featured in
Lamb backstrap recipes, Quick meals


  • 2 teaspoons extra light olive oil
  • 750g lamb eye of loin (backstrap)
  • 2 teaspoons red curry paste
  • 1 x 400ml can coconut milk
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 90g (1/3 cup) crunchy peanut butter
  • 1 x 410g can Baby Potatoes, drained, rinsed
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 cup fresh basil leaves
  • Steamed jasmine rice, to serve


  • Step 1
    Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.
  • Step 2
    Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
  • Step 3
    Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.


  • 2605 kj


  • 37g

    Fat Total

  • 19g

    Saturated Fat

  • 4.5g


  • 52g


  • 20g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Sue Ferris
  • Publication: Australian Good Taste



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