Massaman Lamb & Cashew Curry

Traditional, authentic and aromatic, this Massaman Lamb Curry is rich in both flavour and nutrients.

Serving Size6 pax
Preparation Time10 min
Cooking Time40 min



Lamb chunk

1 can

F&N Evaporated Creamer

4 cups


2 sticks

Whole cinnamon

12 nos

Cardamom seeds

3 tbsp

Cooking oil

3 tbsp

Massaman curry paste

2 nos

Medium sized potatoes, cubed

3 tbsp

Whole raw cashew nuts

1 can

F&N Evaporated Filled Milk

2 tbsp

Fish sauce

2 tbsp

Palm sugar

2 nos

Onion, quartered

3 tbsp

Roasted cashew nuts, chopped roughly.


Step 1

Marinate the lamb with F&N Evaporated Creamer and chill for 2 hours.

Step 2

Boil the lamb in water with 1 cinnamon stick and 6 cardamom seed for 1 hour on low flame until tender.

Step 3

Heat oil in a pan and sear the balance of the cinnamon stick and cardamom.

Step 4

Saute in the massaman curry paste until it splits from oil.

Step 5

Put in the boiled lamb and its liquid. Then, add potatoes and raw cashews. Boil till cooked trough.

Step 6

Pour in the F&N Evaporated Filled Milk.

Step 7

Season with fish sauce and palm sugar. Lastly, add the onions and soften it for 1 minute.

Step 8

Sprinkle the roasted cashew nuts before serving.