Massaman Lamb Curry

Ingredients

• 2 pounds lamb shoulder chops (or other fatty lamb cut, cut in 2-3" pieces)
• 1 tablespoon coconut oil
• 1/2 onion (diced)
• 4 ounces massaman curry paste
• 1 cup chicken stock
• 2 teaspoons coconut sugar
• 2 tablespoons fish sauce
• 1 bay leaf
• 1-15 ounce can coconut milk
• 12 ounces mini potatoes
• 1/4 cup crushed peanuts
• limes (for serving)
• cilantro (for serving)
• steamed jasmine rice (for serving)

Instructions

1. 1

   Heat the coconut oil over medium high heat in a Dutch oven and brown the lamb chunks on all sides. Remove and set aside.

2. 2

   Add the onions and saute for 2-3 minutes, until they start to soften and brown slightly.

3. 3

   Add the curry paste and cook 2-3 minutes, stirring regularly to ensure it doesn't burn.

4. 4

   Add the coconut sugar, fish sauce, bay leaf and broth and bring to a simmer.

5. 5

   Stir in the coconut milk and bring back to a simmer.

6. 6

   Add the lamb, cover and simmer for 1 hour.

7. 7

   Add the potatoes and simmer, uncovered, for another 15-20 minutes, until potatoes are cooked through.

8. 8

   Serve garnished with crushed peanuts, cilantro and fresh limes over jasmine rice.