Massaman Lamb Chop And Potato Curry

Re-create your favourite Thai takeaway later this fragrant massaman curry made considering sore throbbing lamb chops, potatoes and coconut milk.

The ingredient of Massaman Lamb Chop And Potato Curry

• 1 tbsp peanut oil
• 8 coles australian lamb loin chops
• 1 large brown onion chopped
• 1 2 x 210g jar massaman curry paste
• 400ml can coconut milk
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 2 potatoes chopped
• 2 carrots peeled thickly sliced transversely
• 2 x 250g pkts microwave coconut basmati rice cross
• 1 cup 55g trimmed bean sprouts
• 1 2 cup coriander sprigs
• 1 long red chilli sliced

The Instruction of massaman lamb chop and potato curry

• heat oil in a large deep frying pan higher than medium high heat cook lamb in batches for 3 mins each side or until browned transfer to a plate
• increase be credited with onion to pan cook stirring for 3 mins or until starting to brown build up curry paste and cook stirring for 1 min or until fragrant build up coconut milk fish sauce and sugar bring to a simmer return lamb to pan cover and cut heat to medium low simmer for 40 mins or until lamb is all but tender
• accumulate potato and carrot to pan cook covered for a supplementary new 15 mins or until lamb and vegetables are tender
• divide rice and curry along with serving bowls peak considering bean sprouts coriander and chilli

Nutritions of Massaman Lamb Chop And Potato Curry

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