Directions

To Cook

1. Place 1 cup of coconut milk and 1 cup of water in a pan over medium heat. Bring to the boil, then add lamb and simmer until the meat is tender.
2. Stir-fry ½ cup of coconut milk with Valcom Massaman Curry Paste over low heat until fragrant. Slowly add the remaining coconut milk and stir-fry until oil appears. Add the curry mixture to the meat in the saucepan, along with the fish sauce, sugar and tamarind puree.
3. Turn up the heat, return to the boil. Add potato and simmer until tender, then add onions and cook until softened.
4. Garnish with roasted peanuts and remove from heat.