Leftover Lamb Massaman Curry
 
Leftover Lamb Massaman Curry
 

Leftover Lamb Massaman Curry

1hrs 15mins
medium
Servings: 4

A deeply flavoured, warming curry with tender slow-cooked lamb, aubergine, and peppers, using our homemade Massaman paste and our Organic slow-cooked Lamb Bone Broth for extra richness and nourishment.

Written by Ros Heathcote Borough Broth Founder

Ingredients

  • 3 shallots, roughly chopped
  • 3 cloves garlic, peeled
  • 1 thumb-sized piece ginger, peeled & chopped
  • 2 stalks lemongrass, finely chopped
  • 2 dried red chillies, soaked in warm water
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp cinnamon
  • 2 tbsp peanuts or cashews
  • 1 tbsp fish sauce
  • 1 lime, zested and juiced
  • 400g leftover lamb, shredded or chopped
  • 1/2 aubergine, cut into bite-sized chunks
  • 1 red pepper, sliced
  • 1 tin (400ml) full-fat coconut milk
  • 2 kaffir lime leaves
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1 handful new potatoes, halved
  • 1/2 Juice of lime
  • Bunch Fresh coriander, to garnish
  • 50g Cashew nuts, to garnish
  • 1 tbsp Borough Broth Co. Organic Chicken Fat
  • 2 pouches Borough Broth Lamb Bone Broth
Grass-Fed Organic Lamb Bone Broth
£6.15
£6.15

Instructions

  1. Make the Massaman Curry Paste by blending together the shallots, garlic, ginger, lemongrass, soaked dried chillies, spices, nuts, fish sauce, lime zest, and salt, until a thick paste forms. (Add a splash of water if needed to help blend)
  2. Heat 1 tbsp chicken fat in a pan over medium heat
  3. Add the curry paste and fry for 2-3 minutes, stirring constantly, until aromatic
  4. Pour in lamb bone broth and coconut milk, stirring to combine
  5. Add kaffir lime leaves and fish sauce, then bring to a gentle simmer
  6. Add aubergine, red pepper, and new potatoes to the broth
  7. Simmer for 15 minutes until the vegetables soften
  8. Add the leftover lamb and cook for another 10 minutes, allowing the flavours to meld
  9. Stir in lime juice and coconut sugar, adjusting seasoning to taste
  10. Serve with Nice Rice's sustainably-farmed Coconut and Lemongrass basmati and garnish with fresh coriander