Lamb Massaman Curry Hotpot

Lamb Massaman Curry Hotpot

Lamb Massaman curry Hotpot is my trusty recipe for a slow cook curry that goes down a storm at dinner parties. You can make it ahead of time, so that you can relax with your guests. It tastes even better if you make it the night before, as the flavour intensifies.

Sometimes I make this in a slow cooker by throwing everything together the night before and putting it on in the morning. Go to work, then out for a few drinks, and come home to a fabulous curry!

The curry is great on it’s own serve with some rice. However, we are going to jazz it up a little by adding a potato topping. Your guest will be so impress and you can tell them that you spend all day cooking it.

To serve 4,       you will need:

1 kg, stewing lamb, cut into large chunks

85g, toasted cashew nuts

1, 400 ml can, coconut milk (do not shake the can)

1tbsp, massaman curry paste

1tbsp, tamarind paste

10, small shallots, peeled

1, cinnamon stick

1tbsp, tamarind paste

1tbsp, palm sugar or soft light brown sugar

1tsp, fish sauce

200ml, stock (made with one chicken stock cube)

1tbsp, oil (any will do, I use vegetable)

900g, potatoes (I use Maris piper), thinly sliced

50g, soft unsalted butter

Let’s Cook!

Preheat oven to 180 degrees C. Heat a drop of oil in a casserole dish (that has a lid). Add the curry paste and fry for 1 minute. Add in 2 tbsp of coconut milk, using the creamier (top) part of the can. Fry together for another minute.

Add in the lamb and fry until it is sealed and well-coated. Mix in the cinnamon, sugar, fish sauce and tamarind paste. Pour in the stock and the rest of the coconut milk. Give it all a good stir to make sure you scrape the paste from the bottom of the pan.

Bring to the boil, then cover the dish and pop in the preheated oven for about11/2 hours. When the meat is tender, add shallots, cashew nuts and top with layers of sliced potato.

I would do a couple of layers, dot the potato with knobs of butter. Cover and return to the oven for 20 minutes. Then remove the lid and cook for 10 more minutes until the potatoes are brown and crispy. Serve with green vegetable.


Try making this with chicken or beef as well.

Chunks of root vegetable are great for a veggie option (and replace the fish sauce with 1/2 tsp salt)

You can make this by simmering over the stove too and assemble into you pie dish at the end. Or just have it as Massaman curry by adding new potatoes.


Note: English is not my first language. Please excuse any spelling or grammatical errors.

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