There’s nothing better than a one-pot wonder, and this Easy Lamb Shoulder Massaman Curry is one of my go-to comfort meals. It’s rich and hearty but still super easy to pull together. Everything cooks in the same pot so there’s minimal cleanup.
What I love most is how easy it is to pack in plenty of veg. From baby potatoes and carrots to green beans and capsicum, this curry is loaded with colour and texture. The slow simmer lets all the flavours meld nicely while keeping the veg vibrant.
Storage + Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. The flavours actually deepen overnight, making it even better the next day.
Freezer: This curry freezes well, just leave out the fresh herbs and nuts until you’re ready to serve. Freeze in portions for up to 3 months.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the sauce thickens too much.
Meal prep tip: You can chop the veg and marinate the lamb in the curry paste ahead of time, then just throw everything into the pot when you’re ready to cook.
Serving Suggestions:
Steamed jasmine rice is the classic pairing, but you could also serve it with brown rice, coconut rice, or even fluffy mashed potatoes.
A handful of fresh coriander, sliced red chilli, and a squeeze of lime right before serving really brighten the dish and cut through the richness.
For added texture, sprinkle over some roasted peanuts or cashews just before serving.
If you’re entertaining, serve it alongside a simple cucumber salad or roti for a more complete spread.
Easy Lamb Shoulder Massaman Curry
4-5
servings10
minutes3
minutesIngredients
2 tbsp olive oil
1kg lamb shoulder, boneless, cut into large chunks
1 jar (195 g) massaman curry paste (store-bought or homemade)
400ml can coconut milk
1 cup beef stock
2 tbsp fish sauce
1 tbsp brown sugar
1 brown onion, thinly sliced
3 garlic cloves, minced
1 cinnamon stick
4 cardamon pods, whole
1 thumb-sized piece of ginger, grated
400g baby potatoes, halved
2 carrots, chopped into chunks
1 large red capsicum, sliced
200g green beans, trimmed and halved
- To serve:
Juice of 1 lime, plus wedges to serve
1 red chilli, finely sliced
Roasted peanuts or cashews
Steamed jasmine rice
Fresh coriander
Directions
- Heat the oil in a large, heavy based pot over medium-high heat. Working in batches, sear the lamb shoulder pieces until browned on all sides. Remove and set aside.
- In the same pot, whisk together the massaman curry paste, coconut milk, beef stock, fish sauce, and brown sugar until smooth and well combined.
- Add the browned lamb, onion, garlic, ginger, potatoes, carrots, cinnamon stick, and cardamom pods to the curry base. Stir gently to coat everything evenly.
- Cover and simmer on low for 4 hours, or until the lamb is tender and easily pulls apart. Remove the lid and cook for a further 1 hour to allow the sauce to reduce and thicken slightly.
- In the final 30 minutes of cooking, stir in the red capsicum and green beans. This keeps them vibrant and slightly crisp.
- Squeeze in the lime juice, stir to combine, and taste. Adjust seasoning with extra fish sauce or brown sugar if desired.
- Spoon the curry over steamed jasmine rice. Garnish with fresh coriander, sliced red chilli, and roasted peanuts or cashews. Serve with lime wedges on the side.
