Peel the potatoes and cut each into half. Heat oil in a heavy-bottomed pot and fry the potatoes until lightly browned on all sides. Remove them with a slotted spoon and set aside.
Add a little more oil to the same pot and sear the lamb pieces over medium-high heat until nicely browned on all sides which would take about 15 minutes.
Remove the lamb and keep it aside. This step locks in the flavor and gives the curry a richer taste.
Add the remaining oil to the pot. Temper it with bay leaves and green cardamom until fragrant. Add the chopped onions and sauté until they turn deep golden brown.
At this stage, add the massaman curry paste along with half of the coconut milk. Stir continuously to break down the curry paste and cook until it becomes fragrant and the oil begins to separate.
Return the browned lamb to the pot and sauté for about 10 minutes, allowing the meat to absorb all the aromatic flavors of the curry paste.
Pour in the coconut cream and the remaining coconut milk. Bring the curry to a gentle boil.
Add the fish sauce, brown sugar, and tamarind paste, if using. Stir well to combine. If the curry appears too thick, add about 1 cup of warm water to reach your preferred consistency.
Cover the pot with a lid and simmer over low heat until the lamb is about three-quarters cooked and starting to become tender. This may take anywhere between 1 hour to 1.5 hours on low heat.
Add the fried potatoes to the curry and continue cooking until both the lamb and potatoes are perfectly tender and the curry has thickened beautifully.
Taste the curry and adjust the seasoning if needed. Transfer the Thai lamb massaman curry to a serving bowl and finish with a generous sprinkle of toasted, crushed peanuts.
Serve hot with steamed jasmine rice for the ultimate comforting Thai meal. Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/07/thai-lamb-massaman-curry/