Pulled Lamb Massaman Curry with Potatoes and Broccoli

In a pot, bring 3 cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!

In a pot, bring 3 cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and dice onion. Cut carrot in half lengthways and slice (peeling is optional). Peel potatoes and chop into 2cm pieces. Cut broccoli into florets. Pick coriander leaves and roughly chop. Slice chilli. Cut lime into wedges. Place potatoes into a microwave safe bowl with a little bit of water, cover and microwave on high for 5-7 minutes.

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add pulled lamb, breaking it up with the back of a wooden spoon. Cook for 3-4 minutes until brown. Remove lamb from the pan and set aside.

To the same pan that you browned the lamb in, add onions and cook for 3-4 minutes. Add lemongrass and curry paste, cook for 1-2 minutes. Add carrots and potatoes making sure that they are coated in the spices, cook for 2 minutes.

Add coconut milk and fish sauce mix, reduce heat to a simmer and cook for 5 minutes. Add broccoli, cook for 3-4 minutes or until veg is tender. Stir in the pulled meat, a squeeze of lime juice (to taste) and half of the coriander, cook until the meat is warmed through about 1 minute. Taste and season with salt.

Divide rice and massaman curry between plates. Garnish with red chilli, peanuts and remaining coriander. Enjoy!