Lamb Massaman Curry with Steamed Rice

Lamb Massaman Curry with Steamed Rice

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 8, 2018.



  • 150g brown rice


  • 2 tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 carrots, grated
  • 1-2 Tbsp massaman curry paste
  • 1½ cups chicken stock
  • 1 courgette, cut in half and thinly sliced
  • 450g pulled lamb
  • ½ bunch kale, thinly sliced
  • 150g yoghurt


  • ½ Lebanese cucumber, diced 1-2 cm
  • 1½ Tbsp chopped mint
  • ¼ tsp salt


  1. Bring a medium pot of water to the boil.
  2. Cook rice in pot of boiling water for about 15 minutes, until tender. Drain well through a sieve.
  3. Prep & cook lamb massaman. Heat oil in a large fry pan on medium-high heat. Cook onion, garlic, ginger and carrots with a pinch of salt for 3-4 minutes, until soft. Add curry paste and cook for 30 seconds, until fragrant.
  4. Add stock, courgette and lamb. Bring to a boil, reduce heat to medium and cook for 4-5 minutes, gently stirring occasionally, until lamb is warmed through and vegetables are tender.
  5. Remove from heat, stir through kale and yoghurt. Season and set aside.
  6. Prep salsa. Toss cucumber, mint and salt together in a small bowl.
  7. To serve, spoon rice into bowls. Spoon over lamb massaman and top with salsa.

Nutritional Information

Energy 1512 kj
361 kcal
Protein 31.6g
Carbohydrate 39.7g
Fat 10.1g