Easy Massaman Lamb Curry

In a large bowl, rub the lamb leg steaks with 2 tsp of the olive oil. Season with some salt and pepper. Heat a large deep-sided frying pan over a medium-high heat. Cook the lamb for 2 minutes on each side until browned for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil.

In the same frying pan, heat another 2 tsp of the olive oil over a medium-high heat. Add the brown onion and cook for 5 minutes, or until the onion has softened. Add the massaman curry paste, garlic and remaining olive oil. Cook for 2 minutes, stirring regularly to break up the curry paste. Add a splash of water to deglaze the pan and then add the carrot and sweet potato and cook for a further 5 minutes so that all the ingredients are coated in the spices.

Pour in the coconut milk and stir to combine. Bring the mixture to the boil, reduce the heat to medium-low and cover. Simmer for 10 minutes and then stir in the green beans. Simmer for a further 5 minutes or until the sweet potato is soft when pricked with a fork. Tip: If you don’t have a lid, carefully cover the pan tightly with foil. You can adjust the consistency of your curry sauce with a little hot water if you need to. Season your curry to taste with a pinch of salt or sugar.

Meanwhile, place the Jasmine rice and water in a medium saucepan. Bring the water to the boil over a high heat. Reduce the heat to medium and simmer for 10 minutes or until soft. Drain and set aside.

Thinly slice the rested lamb leg steaks. Stir the lamb through the curry sauce for 1 minute to heat through.