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Total Time:
2 hrs 20 mins
- 2 Tbsp.
olive oil
- 1
medium onion, chopped
- 1 Tbsp.
freshly grated root ginger
- 1
(3½lb) leg of lamb, diced
tbsp 3-4tbsp Massaman paste
- 1 Tbsp.
fish sauce
2tbsp peanut butter
- 100 g
(3½oz) ground almonds
- 400 ml
can coconut milk
- 600 ml
(1 pint) hot chicken stock
12 tbsp dry sherry
- 500 g
(1lb 2oz) small potatoes, chopped into quarters
- 200 g
(7oz) green beans
- 75 g
(3oz) toasted peanuts, roughly chopped
- 20 g
pack coriander, finely chopped
- 2
limes, quartered
- Step 1
Preheat oven to 170°C (150°C fan) mark 3. Heat the oil in a large flameproof casserole. Add onion and cook over a medium heat for 7-8min until golden. Add ginger and cook for 1min. Spoon onion mixture out of the pan and set aside. Add lamb and fry in batches until browned. Set aside.
- Step 2
Add the Massaman paste, fish sauce and peanut butter to the casserole dish and fry for 2-3min, then add the reserved onion and ginger mixture, lamb pieces, ground almonds, coconut milk, stock and sherry.
- Step 3
Bring to the boil, then cover with a lid and cook the curry in the oven for 1hr. Add the quartered potatoes and cook for a further 40min, uncovered, adding the green beans for the last 20min. Garnish the curry with toasted peanuts and coriander. Serve with freshly cooked rice and lime wedges to squeeze over.
Get Ahead
Complete recipe, reserving the garnish. Cool quickly, then freeze for up to one month in a freezerproof container. To use, thaw overnight, then return to a large flameproof casserole and simmer on the hob for 30min until heated through. Garnish and serve.
Per Serving:
- Calories: 666
- Total carbs: 21 g
- Sugars: 6 g
- Total fat: 36 g
- Saturated fat: 12 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
