Flavour: sweet, tangy, spicy, aromatic.
Aroma: aromatic, tangy.
Heat Level: mild.
It might not be as hot as a green or red curry but is sweeter and equally as delicious. Best suited to a lamb or beef curry with potato and coconut cream.
Sugar, Sunflower Oil, Salt, Shallots, Water, Lemongrass, Chilli, Coriander Leaf, Tamarind, Cumin, Galangal, Coriander, Shrimp (Crustaceans), Cardamom, Cloves, Cinnamon, Mace, Cornflour. For allergens, see ingredients in bold.
Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.5g|
|of which Sugars||25.7g|
LAMB MASSAMAN CURRY
Ingredients: Vegetable oil, 400g coconut cream, 2tbsp Bart Massaman Curry Paste, 300g lamb, diced, 40g onion, diced, 15g fresh ginger, grated, 1tsp palm sugar, 1tsp fish sauce, 2tsp Bart Tamarind Paste, 2 Bart Cinnamon Sticks, 1 Bart Star Anise, 2-4 baby potatoes, cashew nuts (optional), salt.
Pre-heat oven to 180°C/gas mark 4. Heat 1 tbsp vegetable oil in a pan until very hot, brown diced lamb and transfer to a casserole dish. In the same pan add the Bart Massaman Curry Paste, stir fry until aromatic and then add the ginger and onion - soften for 1-2 minutes before adding the coconut cream. Bring to the boil.
Transfer to the casserole dish and stir in the Bart Tamarind Paste, palm sugar, fish sauce and a pinch of salt. Halve the potatoes and add with cinnamon sticks and star anise and cook for 50 minutes until lamb is tender.
Scatter over sliced cashew nuts and serve with coconut or jasmine rice.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
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