Ingredients

• 500g/1lb 2oz new potatoes
• halved
• 800g/1lb 12oz boned lamb shoulder or beef shin
• cut into matchbox-size pieces
• 3 tbsp massaman curry paste
• small bunch fresh coriander
• stalks finely chopped
• 5cm/2in piece fresh root ginger
• finely grated
• 400ml/14fl oz can coconut milk
• 1 tsp light muscovado sugar
• 1 lime
• zest and juice
• 1 tbsp fish sauce
• plus extra to taste
• 6 freeze-dried kaffir lime leaves (optional)
• handful roasted unsalted peanuts
• roughly chopped
• to serve

Directions

• Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown
• then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough.
• Add the massaman paste
• coriander stalks and ginger to the frying pan
• then fry for a few minutes until fragrant.
• Tip in the coconut milk and bring to the boil. Season with the sugar
• lime zest and fish sauce
• add the lime leaves if using
• then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender.
• Spoon off any excess fat from the top of the curry
• add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour
• salty
• hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts
• then serve with steamed fragrant rice and the remaining lime in wedges
• for squeezing.