This rich and relatively mild massaman lamb curry is surprisingly simple to make.

What you need to know before you start

This recipe involves 15 minutes of prep time and 30 minutes of hands-on cooking. You’ll need a large saucepan and other basic cooking equipment like a sharp kitchen knife and a wooden spoon. The curry is served with steamed rice, so you may wish to use a rice cooker or a pot on the stove. 

Why is this the best simple lamb curry recipe?

It’s all in the name! This rich and relatively mild massaman lamb curry is surprisingly simple to make. Perfect for nights when you’re craving something hearty but don’t want to spend hours in the kitchen, the results are maximum flavour with minimal fuss. The hero of the dish is the tender lamb fillet and the ready-made massaman curry paste that adds subtle warmth and sweetness. This dish is customiseable too – feel free to add chopped fresh chilli to serve if you’d like more heat.  

The curry is made entirely in the one pan to give all the ingredients an opportunity to cook together and let the flavours intensify. Plus, it uses easy-to-find pantry staples like chicken stock, canned coconut cream, potatoes and frozen peas for a delicious weeknight meal that’s perfect for the whole family. 

What makes massaman curry different?

Massaman is a Thai curry that’s characterised by its mildly spicy flavour and rich and creamy texture. Unlike other curries (such as red or green), what sets a massaman curry apart is the use of certain spices like cinnamon, cardamon and cloves for a sweetly pungent kick. 

You’ll often find a massaman curry with lamb (like with our recipe) as well as chicken, beef, duck, tofu or even venison. 

How to get lamb tender in a curry?

There are many different cuts of lamb you can use in a curry, but our recipe calls for fillet. The fillet, sometimes referred to as tenderloin, is easy to use, full of flavour and doesn’t require hours of cooking for it to become tender. You could also use lamb backstrap, if you prefer.

For tender, melting results, brown the meat in batches to seal in the juices and to create a flavourful crust before adding to the curry, stock and coconut cream mixture. Your massaman lamb curry should be thick, rich and soft. 

What ingredients you’ll need 

Vegetable oil: Vegetable oil acts as a neutral base when searing the lamb. 

Lamb fillet: Lamb is the hero protein of the dish. It’s tender, juicy and soaks up the delicious curry flavour. 

Onion: Onion adds a sweet and savoury foundation to the curry.

Massaman curry paste: Ready-made curry paste is a simple way to add plenty of flavour without having to make your own. The blend of spices including cumin, cinnamon and cloves gives the curry its signature flavor.

Makrut lime leaves: These lime leaves contribute a fragrant, citrussy note that brightens the curry and balances its richness.

Chicken stock: Stock serves as the liquid base, infusing the curry with a savoury depth.

Coconut cream: Coconut cream brings a rich, velvety texture and a slight sweetness that complements the spice and smooths out the heat in the curry.

Fish sauce: Fish sauce adds a distinct umami boost for a rich depth of flavour. 

Carrot: Carrots add a natural sweetness and a slight bite, providing a textural contrast to the tender lamb.

Pontiac or desiree potatoes: In a massaman curry, both types of potatoes will work. Pontiacs will soften more, blending slightly into the sauce for a thicker consistency, whereas desiree potatoes hold their shape. 

Peas: Peas add a slight burst of sweetness and freshness to the curry. Feel free to use fresh or frozen. 

Coriander: Fresh coriander adds a vibrant, herby finish to brighten the curry. 

Steamed jasmine rice (to serve): Rice acts as the perfect base to soak up all the flavours and sauce of the curry. 

What makes a curry taste better?

While this Thai lamb massaman curry only involves a few steps, there are a few simple techniques you should implement to create a well-rounded and flavourful curry. Begin by searing the lamb in batches before it’s added to the curry. Be careful not to overcrowd the pan to allow each side of your lamb pieces to achieve a golden-brown crust. Once set aside, turn your attention to the curry paste and aromatics.

Add the curry paste and carefully roast in oil for 30 seconds. This ‘blooms’ the herbs and spices, bringing out its flavours for a more intense curry. If you prefer, you have the option of adding a second tablespoon of massaman paste. 

How to store leftover lamb curry?

Allow the curry to cool before spooning into airtight containers and storing in the fridge. Massaman lamb and potato curry should last for up to 4 days in the fridge. In fact, the flavours will increase in intensity and get better over time. When you’re ready to eat, gently reheat on the stovetop or in the microwave, being careful not to overcook. 

You may also wish to freeze your lamb curry if you’re meal prepping. Similarly, place into airtight containers and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating. 

What to serve with simple lamb curry

Serve your simple lamb curry with a side of steamed jasmine rice. Garnish with fresh coriander leaves, peanuts for crunch and lime wedges for brightness. While it’s not traditional, you may wish to plate up flatbreads or homemade roti to soak up all that curry sauce. 

Drink pairings with simple lamb curry

Pair the warming hearty aromas of a massaman lamb curry with a white wine such as a slightly sweet riesling to balance the richness of the dish or a pinot noir to match the tenderness of the lamb. A refreshing Thai beer like a Leo or a Chang would go down a treat, or choose a simple coconut water for a non-alcoholic option. 

If you love our simple lamb curry recipe, try this 

For more lamb curries from around the world, try our winter favourites:

• Shannon Bennett’s Cambodian lamb curry
• Rich lamb curry
• Goan coconut lamb curry