Low Sugar Massaman Lamb Korma with Potatoes

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

Low Sugar Massaman Lamb Korma with Potatoes

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp salt
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN SALT
See all
½ tsp black pepper
2 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp massaman curry paste
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cardamom
¼ tsp ground cinnamon
2 cans (13.5 oz each) full-fat coconut milk
1 cup chicken broth or lamb broth
1 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 lb yukon gold potatoes, cut into 1½-inch chunks
2 dried bay leaves
⅓ cup roasted unsalted peanuts

For serving

cooked jasmine rice, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the lamb pieces undisturbed for 3–4 minutes per side until deep brown on at least two surfaces, then transfer to a plate. Reduce the heat to medium.

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