In Asian

Serves 6



1.5kg *leg of lamb, bone in & cut into chunky pieces

(ask your butcher to do so for ease)

1 onion, diced

50g Massaman curry paste

1 tsp Staffords Chilli Paste

1 tsp Staffords Garlic Paste

1 tsp Staffords Ginger Paste

2 stalks lemongrass

2 Tbsp tamarind paste

4 dried lime leaves

2 cinnamon sticks

250ml lamb or chicken stock

400ml Staffords Coconut Milk

6 medium potatoes, peeled and quartered


Olive oil, for cooking

Salt and pepper, to taste


To serve:

Cooked white rice

Fresh coriander

Roasted peanuts

Lime wedges


*Other cuts like shoulder / knuckles / any slow cooking / stewing meat will also work well.




Heat a drizzle of olive oil in a large pot with a lid.

Add the lamb pieces and brown them well all over.

Remove the lamb from the pot and set aside.

Add the onion to the pot with the residual lamb fat and olive oil.

Season with salt and sauté until soft.

Add the Massaman curry paste as well as all the Staffords pastes and cook for a minute until fragrant.


To prepare the lemongrass –  slice off the very bottom hard part of the stem.

Slice the stalk down the side and remove the hard outer layer that is often dried out.

Then slice into thin rings.


Add the lemongrass to the pot along with the tamarind paste, lime leaves, cinnamon sticks, stock and Staffords Coconut Milk.

Mix everything together and bring to a simmer.

Return the lamb to the pot and nestle into the liquid.

Turn down to the lowest heat, cover with the lid and keep at a bare simmer until the meat is completely tender. About 2 hours.

When the lamb has about 45 minutes to go, add the potatoes so they can cook until tender and absorb the curry flavour.

Once the potatoes are cooked through and the lamb is fall apart tender, taste to adjust seasoning.


Serve the curry on a bed of rice.

Top with fresh coriander and roasted peanuts.

Serve with lime wedges and roti on the side and enjoy!

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