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How to make Massaman lamb chop and potato curry

Yield = 4
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 1 tablespoon 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 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 2 potatoes, chopped
  • 2 carrots, peeled, thickly sliced diagonally
  • 2 x 250g pkts microwave coconut basmati rice, heated
  • 1 cup (55g) trimmed bean sprouts
  • 1/2 cup coriander sprigs
  • 1 long red chilli, sliced

Method

  • Step 1 Heat oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until browned. Transfer to a plate.
  • Step 2 Add onion to pan. Cook, stirring, for 3 mins or until starting to brown. Add curry paste and cook, stirring, for 1 min or until fragrant. Add coconut milk, fish sauce and sugar. Bring to a simmer. Return lamb to pan. Cover and reduce heat to medium-low. Simmer for 40 mins or until lamb is almost tender.
  • Step 3 Add potato and carrot to pan. Cook, covered, for a further 15 mins or until lamb and vegetables are tender.
  • Step 4 Divide rice and curry among serving bowls. Top with bean sprouts, coriander and chilli.