Massaman Lamb Chop & Potato Curry Recipe

INGREDIENTS

• 1 tablespoon peanut oil

• 8 Coles Australian Lamb Loin Chops

• 1 large brown onion ; chopped

• 1/2 jar massaman curry paste

• 400 can coconut milk

• 1 tablespoon fish sauce

• 2 teaspoons brown sugar

• 2 potatoes ; chopped

• 2 carrots ; peeled, thickly sliced diagonally

• 2 x 250g pkts microwave coconut basmati rice ; heated

• 1 cup (55g) trimmed bean sprouts

• 1/2 cup coriander sprigs

• 1 long red chilli ; sliced

• Step 1 Heat oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until browned. Transfer to a plate.

• Step 2 Add onion to pan. Cook, stirring, for 3 mins or until starting to brown. Add curry paste and cook, stirring, for 1 min or until fragrant. Add coconut milk, fish sauce and sugar. Bring to a simmer. Return lamb to pan. Cover and reduce heat to medium-low. Simmer for 40 mins or until lamb is almost tender.

• Step 3 Add potato and carrot to pan. Cook, covered, for a further 15 mins or until lamb and vegetables are tender.

• Step 4 Divide rice and curry among serving bowls. Top with bean sprouts, coriander and chilli. @ Taste Recipe

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