- Place light coconut milk in a pan over medium heat. Bring to the boil, then add lamb and simmer until the meat is tender.
- Stir-fry half the 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.
- Turn up the heat, return to the boil. Add potato and simmer until tender, then add onions and cook until softened.
- Garnish with roasted peanuts and remove from heat.