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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 (3 1/2lb) leg of lamb, diced
- tbsp 3-4tbsp Massaman paste
- 1 Tbsp. fish sauce
- 2tbsp peanut butter
- 100 g (3 1/2oz) 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
