Lamb Massaman Curry with Basmati

Lamb Massaman Curry with Basmati

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 14, 2018.



  • 1½ cups basmati rice


  • 1 carrot
  • 1 pack pre-cooked baby potatoes
  • 1 pack massaman curry sauce
  • 1 cup chicken stock
  • 1 pack pulled lamb

To Serve

  • 1 tomato
  • ½ telegraph cucumber

Have Handy

  • olive oil
  • pepper
  • salt
  • fish sauce
  • soy sauce


  1. Cook rice Combine rice, 2¼ cups water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Begin curry Grate carrot. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook carrot for about 3 minutes, until tender. Pat potatoes dry and cut in half. Add potatoes to pan with remaining curry ingredients. Bring to a simmer and reduce to medium-low heat for about 12 minutes, until thickened.
  3. Finish curry Add 1-2 tsp fish sauce and 1-2 tsp soy sauce to curry and season to taste.
  4. Prep veggies Dice tomato and cucumber 1cm. Add to a medium bowl with a drizzle of oil and vinegar. Season to taste.
  5. Serve rice and curry topped with tomato and cucumber mix.

Nutritional Information

Energy 2630 kj
629 kcal
Protein 32.2g
Carbohydrate 90.1g
Fat 18.3g