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Massaman Mutton Curry

Massaman Mutton Curry is a traditional Thai recipe for a classic mutton curry that's a mix of Indian and Thai influences. The full recipe is presented here and I hope you enjoy this classic Thai version of: Massaman Mutton Curry.

prep time

15 minutes

cook time

180 minutes

Total Time:

195 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesMutton RecipesThailand Recipes


This is a classic Thai Muslim curry that's very aromatic and flavoursome and which is based on the traditional Massaman curry paste.

Ingredients:

1kg stewing mutton, cubed
6 tbsp Massaman curry paste
3 tbsp groundnut oil
8 green cardamom pods, crushed
12 shallots, peeled
3 garlic cloves, finely sliced
1 cinnamon stick
3 star anise
1l coconut milk

12 small new potatoes, washed and scrubbed
1 1/2 tbsp Nam Pla (Thai fish sauce)
2 tbsp tamarind water (1 tbsp tamarind paste mixed with 1 tbsp boiling water)
2 tbsp lime juice
3 tbsp palm sugar (or brown sugar)
3 tbsp peanuts, roasted
6 Thai holy basil leaves (substitute basil if not available)

1 1/2 tbsp roasted peanuts to garnish

Method:

Combine the mutton with the curry paste in a bowl. Toss to coat the beef thoroughly then set aside for 20 minutes to marinate. Heat the oil in a large saucepan and use to fry the cardamom, shallots, garlic, cinnamon and star anise until the mixture is aromatic and the shallots are golden.

Add the mutton and its paste and continue cooking for 2 minutes, or until the mutton is nicely coloured. Add half the coconut milk and enough water so that the meat is completely covered. Bring just to a boil then reduce to a low simmer and cook for about 90 minutes, or until the meat is tender and the curry sauce has thickened.

Now add the remaining coconut milk and he new potatoes. Return to a simmer and cook for a further 25 minutes, or until the potatoes are tender. Whilst the curry is cooking, prepare your tamarind water by pouring 3 tbsp of boiling water over 1 tsp tamarind paste. Leave to stand for 15 minutes then pass through a sieve, pressing with the back of a spoon to extract as much juice as possible.

When the potatoes are ready, remove the curry from the heat and add the nam pla, tamarind water, lime juice, sugar, peanuts and basil leaves. Mix until thoroughly incorporated then transfer to a large, warmed, serving bowl. Garnish with peanuts and serve with a large platter of steamed Thai jasmine rice.