Massaman is definitely the best with red meat and this Welsh lamb dish is almost like a deconstructed massaman curry. The pistachio, tender, flavourful Welsh lamb and the deep, rich and sweet massaman sauce really are they perfect partners, please try this dish it takes massaman to the next level!
Serves 4 | Prep time 15 mins | Cooking time 35 mins
- 4 tenderloin or pencil fillets of lamb
- 500g washed, whole new potatoes
- 300g baby shallots
- ½ squash or about 300g of pumpkin, peeled and cubed
- 300g green beans, trimmed
- 130g pack of The Coconut Kitchen Massaman Curry Paste
- 400 ml tin of coconut milk
- Vegetable or ground nut oil
For the lamb crust:
- 100g of shelled pistachio nuts
- 3 cloves garlic, peeled
- Zest of 1 lime
- Large hand of coriander leaves, washed
- 1 thick slice of granary or wholemeal bread (lightly toasted)
- ½ teaspoon salt
- ½ teaspoon black pepper
To cook:
- Make the Pistachio nut crust – Put all the ingredients listed above in a food processor and blend to a rough crunchy texture. Rub oil onto the lamb fillets and then press the crust onto the top of each fillet so they are completely covered, place onto an oiled baking tray and put to one side.
- Boil the potatoes – put in a large pan of salted water and cook for about 10-15 mins until soft, drain.
- Make the massaman sauce – empty the contents of both sachets into a small pan, fry on medium heat for 2 minutes while stirring. Add in all the coconut milk and simmer. Add about 100 ml of water or chicken or beef stock if you have it. Leave to simmer on a low heat while you cook the rest of the meal, stir every few minutes.
- Roast the vegetables – Put 2 tablespoons of oil in a roasting pan and add the potatoes. Get a heavy cup and crush each potatoes so they are quite flat. Put into a preheated the oven at 190 deg c. After 10 mins turn the potatoes. At the same time add in the cubed squash ( or pumpkin ) and shallots to the roasting tin drizzle with some oil and season with salt and pepper. They all should take another 10-15 mins to cook.
- Roast the lamb – put the Tenderloins into the oven at the same temperature as the vegetables. Depending on the size they should take about 12-15 mins to cook so they are still slightly pink but not bloody.
- Cook the green beans in a covered pan with a small amount of salted water and a small knob of butter. 2-3 mins and they are done. Drain and keep warm in the pan.
- Take the lamb out to rest for 4-5 minutes
- Plate the rest of the dish – add the 3 or 4 tablespoons of massaman sauce to each plate and top with the lamb fillet.
- Serve the rest of the massaman sauce in a jug (you will surely need a little more!)