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Lamb Curry


Recipe Info

  • Servings : 4
  • Prep Time : 16m
  • Cook Time : 60m
  • Ready In : 1:16 h

This rich and relatively mild massaman lamb curry is simple to make and packed with spicy flavour.


  • 15 red chillies, deseeded
  • 1 tbsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 1 stick cinnamon, ground
  • 3 cloves, ground
  • 4 peppercorns, ground
  • 4 tbsps garlic, chopped
  • 4 tbsps shallots, chopped
  • 1 heaped tsp shrimp paste
  • 1 - 2 sticks lemongrass, chopped
  • 1 tsp ginger root, chopped
  • 1 tsp fish sauce
  • 11⁄2 tbsps vegetable oil
  • 600g lamb fillet, diced
  • 1 onion, thinly sliced
  • 2 lime leaves
  • 250ml chicken stock
  • 150ml coconut cream
  • 2 tsps fish sauce
  • 400g chickpeas, rinsed and drained
  • 2 potatoes, peeled, cut into chunks
  • 2 tbsps fresh coriander, chopped


Step 1

To make the massaman curry paste, dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor or blender. Add all the other ingredients and grind or blitz to a fine paste.

Step 2

Heat 1 tablespoon oil in a pan over high heat and brown the meat in batches, then set aside. Heat the remaining oil in the pan, add the onion and cook over low heat for 5 minutes or until softened. Add 1 tablespoon of the massaman curry paste and lime leaves, and cook for 30 seconds.

Step 3

Return the meat to the pan, stirring, then add the stock, coconut cream and fish sauce. Add enough water to just cover the meat. Bring to the boil, then reduce heat to low, cover and simmer for 30 minutes.

Step 4

Add the potatoes and cook, uncovered, for a further 20 minutes. Stir in the chickpeas and half the coriander and cook for 5 minutes. Serve with jasmine rice or crusty bread and garnish with the remaining coriander.

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