In a world filled with magnificent curries, this slow-cooker lamb massaman curry stands out among classic curries from India, Malaysia, and Sri Lanka. Made with lamb chuck steak, chat potatoes, brown onion, Massaman Thai curry paste, and coconut cream, it’s a must-try.

To make lamb massaman curry in your slow cooker or crockpot, simply toss the chopped onion and potatoes, lamb, and curry paste in the pot. Add the rest of the ingredients, and let it cook on low for 8 hours until everything is tender and delicious.

The beauty of this curry lies in its fragrant sauce, and the melt-in-the-mouth lamb with tender potatoes. Try this lamb massaman curry and let me know how it goes in the comments below. It’s easy to make and incredibly delicious.

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Slow Cooker Lamb Massaman Curry Ingredients

• 600g lamb chuck steak, cubed
• 300g chat potatoes, quartered
• 1 brown onion, finely chopped
• 210g Massaman Thai curry paste
• 2 tbsp plain flour
• 2 cups chicken-style liquid stock
• 400ml coconut cream
• 2 tbsp fish sauce
• 1 tbsp lemon juice
• 1 tbsp brown sugar
• 2 cups white rice, cooked (to serve)

How To Make Lamb Massaman Curry In Slow Cooker

1. Toss it Together: Start by chucking the chopped onion and potatoes into the slow cooker. Lob in the curry paste and coconut cream. Stir that up until it’s all nicely mixed.
2. Add the Wet Stuff: Pour in your chicken stock, fish sauce, lemon juice, and brown sugar. Give it a good mix. You want every bit to be flavour-packed.
3. Coat the Lamb: Get a plastic bag, chuck in your flour, then add the lamb cubes. Shake it like a polaroid picture! Make sure every piece is well-coated. This helps thicken the curry later.
4. Layer on the Meat: Tumble the floured lamb into the slow cooker. Stir it through so it’s all friendly with the curry base.
5. Slow and Low: Set your slow cooker on low and forget about it for about 8 hours. The longer, the better. This is where the magic happens, and that lamb turns fork-tender.
6. Serve it Up: Spoon this gorgeous curry over steaming white rice. It’s a total winner at any dinner table.

How Can I Thicken My Lamb Massaman?

If you find your lamb massaman curry is too thin, you can thicken it by removing the lid and letting it cook on high for the last 30 minutes.

Alternatively, you can mix a tablespoon of cornflour with a little water and stir it in to achieve the desired consistency.

Recipe Tips

• Use Fresh Ingredients: When making lamb massaman curry in the slow cooker, always use the freshest ingredients available, especially the lamb and vegetables, to ensure the best flavour and texture. Freshness makes a massive difference, trust me.
• Brown the Lamb First: For an extra depth of flavour in your lamb massaman curry in the slow cooker, sear the lamb in a hot pan before adding it. This step caramelises the meat and enhances the overall richness of the curry.
• Adjust the Heat: If you like your lamb massaman curry in the slow cooker spicier, add a few chopped fresh chillies or a pinch of chilli flakes. This way, you can control the heat level to suit your taste perfectly.
• Cook Low and Slow: To achieve the most tender lamb, cook the curry on the low setting for the full duration. Slow cooking breaks down the meat fibres perfectly, resulting in lamb that melts in your mouth.

Recipe Variations

• Swap the Protein: For a different take on lamb massaman curry in the slow cooker, try using chicken thighs. Chicken thighs stay tender and juicy, making them a fantastic alternative that works beautifully in the curry.
• Vegetarian Version: Replace the lamb with chickpeas and hearty vegetables like sweet potatoes and carrots for a vegetarian twist on lamb massaman curry in the slow cooker. This version is just as satisfying and packed with flavour.
• Coconut Milk Alternative: For a lighter version of lamb massaman curry in the slow cooker, substitute the coconut cream with light coconut milk. This reduces the overall fat content while maintaining the creamy consistency of the curry.
• Add Crunch: Just before serving your lamb massaman curry in the slow cooker, sprinkle some roasted peanuts or cashews on top. This adds a delightful crunch that complements the creamy sauce perfectly.

What To Serve With Lamb Massaman Curry in Slow Cooker

Serve your lamb massaman curry with fragrant jasmine rice, Dim Sims, Beetroot Risotto, or steamed broccoli with a light sprinkle of sea salt and a squeeze of lemon.

You can also pair it with a Thai green papaya salad, which offers a perfect balance of sweet, sour, and spicy flavours.

How To Store Leftover Lamb Massaman Curry in Slow Cooker

In The Fridge:

To store leftover lamb massaman curry in the fridge, transfer it to an airtight container once it has cooled to room temperature. Place the container in the refrigerator, and keep the curry stored for up to 3 days.

In The Freezer:

You can store lamb massaman curry in the freezer by placing it in a freezer-safe container or heavy-duty freezer bag, making sure to leave some space for expansion. This allows the curry to be stored for up to 3 months, retaining its taste and texture.

How To Reheat Leftover Lamb Massaman Curry in Slow Cooker

Reheat your leftover lamb massaman curry by placing it in a saucepan over medium heat, stirring occasionally to ensure even heating without burning.

Alternatively, you can reheat it in the microwave, covered, on a medium setting, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Jalfrezi
• Slow Cooker Chicken Dhansak
• Slow Cooker Katsu Curry