The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked British Lamb Massaman Curry
Full of indulgent flavour, try this showstopper Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. You’ll heat slow-cooked British lamb until fall-apart tender, with Massaman spices, star anise, coconut cream and cardamom. Bring comfort with fluffy potatoes and carrots, then get ready to feast. It’s a celebration of Thailand on your table!
Ready in 20
High protein
1/3 daily fibre
Serving size
Ingredients
- 12 baby potatoes
- 15g creamed coconut
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 50g honey
- 9 tbsp massaman curry paste (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 1 star anise
- 1 handful of fresh coriander
- 1½ x green cardamom powder (green cardamom powder)
- 3 carrot
- 4 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 160g mangetout
Nutritional Information
Calories: 631
Protein: 35g
Carbs: 55g
Fat: 30g
Slow-cooked British Lamb Massaman Curry
Full of indulgent flavour, try this showstopper Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. You’ll heat slow-cooked British lamb until fall-apart tender, with Massaman spices, star anise, coconut cream and cardamom. Bring comfort with fluffy potatoes and carrots, then get ready to feast. It’s a celebration of Thailand on your table!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with lightly salted water to a boil
- Pull put a sieve, a measuring jug, a large frying pan & a peeler
Get the veg on
- Quarter the potatoes. Dice the carrots into 1cm cubes (peel optional)
- Add the potatoes to the saucepan and simmer for 15-18 mins, until cooked
Combine the flavours
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the massaman paste, star anise and cardamom
- Cook for 30 secs, then add 300ml water, the yoghurt, creamed coconut, honey and chilli paste. Cook for 1 min more
Add the lamb
- Add the lamb and all the juices from the bag into the pan. Gently pull apart any larger pieces
- Simmer for 5-6 mins, until the sauce has reduced
- Add the mangetout in the final 2-3 mins, until softened
Last bits
- In the final 4-5 mins of the potatoes cooking, add the diced carrots and cook until both soft, then drain
- Add them to the lamb pan and warm together for a final 2 mins. Season with salt and pepper
Plate up
- Roughly chop the coriander
- Serve the lamb massaman into bowls and scatter over the coriander
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