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.
Lamb Massaman Curry with Potatoes, Mangetout & Coriander
Full of indulgent flavour, try this showstopper massaman curry. You’ll heat slow-cooked British lamb until fall-apart tender, with Massaman spices, creamy coconut and fragrant cardamom. Bring comfort with fluffy potatoes and carrots, then get ready to feast. It’s a celebration of Thailand on your table!
High protein
1/3 daily fibre
Serving size
Ingredients
- 1 handful of fresh coriander
- 80g mangetout
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 25g honey (use half)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 15g creamed coconut
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- ¾ tsp green cardamom powder (green cardamom powder)
- 3 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.)
- 2 carrot
- 6 baby potatoes
Nutritional Information
Calories: 628
Protein: 36g
Carbs: 52g
Fat: 31g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g mangetout (use half)
- 3 tbsp massaman curry paste (use half) (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 handful of fresh coriander (use half)
- 15g creamed coconut (use half)
- 25g honey (use a quarter)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 6 baby potatoes
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 carrot
Nutritional Information
Calories: 807
Protein: 39g
Carbs: 88g
Fat: 33g
Lamb Massaman Curry with Potatoes, Mangetout & Coriander
Full of indulgent flavour, try this showstopper massaman curry. You’ll heat slow-cooked British lamb until fall-apart tender, with Massaman spices, creamy coconut and fragrant 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 medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug & a peeler
Get the veg on
- Quarter the potatoes. Dice the carrots into 1cm chunks (peel optional)
- Add the potatoes to the saucepan and simmer for 15-18 mins
- In the final 4-5 mins of the potatoes cooking, add the diced carrots to the saucepan and simmer until all the veg is cooked, then drain together
Combine the flavours
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the massaman paste and cardamom
- Cook for 30 secs, then add the yoghurt, creamed coconut, tamari, chilli paste and the half pack of honey, along with 150ml water (75ml for 1 person). Cook for 1 min
Build the dish
- Add the lamb to the pan, along with all the juices from the bag. Gently pull apart any larger pieces of lamb and simmer for 5-6 mins, until the sauce has thickened
- Add the mangetout in the final 2-3 mins
Last bits
- When ready, add the cooked potato and carrot to the curry and cook together for a further 1-2 mins, then season with salt and pepper
Plate up
- Roughly chop the coriander
- Share the lamb massaman between bowls. Scatter over the coriander
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