Massaman lamb chop and potato curry
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How to make Massaman lamb chop and potato curry
Yield = 4Prep 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.
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