Breastfeeding Friendly Massaman Lamb Korma with Potatoes
Total time2 hr 15 min
Prep time25 min
Cook time1 hr 50 min
4.5(27)
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola 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
- 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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