Massaman Lamb Curry

Submitted by Brett “Tyga” Danvers

Massaman Lamb Curry

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Serving: 4
Cook Time 5 hours
Total Time 5 hours


  • 2 Tbsp Vegetable Oil
  • 1/2 Lamb Leg 1.8kg diced up and reserve the bones
  • 2 Medium Onions, Sliced
  • 400g Canned Chopped Tomatoes
  • 250ml Chicken Stock
  • 200g Cherry Tomatoes
  • 8 Baby Potatoes
  • 1/4 Butternut Pumpkin
  • 1 Cup Peas
  • 6-8 tbsp Patak’s Rogan Josh Paste
  • 3 tbsp tomato paste
  • 1/3 cup plain flour salt and pepper
  • Optional Coriander for garnish



  • 1 hr before lamb is cooked, Steam potatoes whole in microwave for 5 mins and remove and cut into 1/4's set aside in a large bowl,
  • then dice pumpkin and steam pumpkin for 3 mins and add to bowl with potatoes and add peas.


  • 1. Place the vegetable oil and lamb in a large frying pan and fry over a medium heat for 8-10 minutes in batches, turning occasionally to ensure browning on all sides.
  • Then brown the Bones.
  • 2. Place seasoned flour in a large zip-lock bag and add the seared lamb (not bones) shake well ( I always sear 1st then add to flour as it helps thicken sauce)
  • 3. Place lamb excess flour and sliced onions into SC.
  • 4. Fry off the curry paste 2 mins.
  • 5. In a bowl mix canned Tomatoes, Tomato paste and stock and add to pan with curry paste just to blend and add to SC and mix well. Then add in the bones.
  • 4. Turn on SC and cook on low for 5-8 hours tea towel under lid. I put paper towel under lid on all savory dishes, its a Tyga thing 😉
  • 5. In the last 40 mins of cooking Turn SC on HIGH and Add the cherry tomatoes, peas, potato and pumpkin. U can remove tea towel if sauce is too thick.
  • Serve on Rice or with Naan Bread and garnish with freshly chopped coriander.
  • we don't have this with rice as its a full meal in one as is.... 😉

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