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Thai Red Lamb Curry
750g boneless lean lamb
1 large onion, peeled and chopped
2 tsp minced garlic
1 tsp minced ginger
1 stalk lemongrass, bruised and chopped
2-3 Tbsp Thai red curry paste
2 kaffir lime leaves
425g can peeled tomatoes in juice
1 large red or green pepper, diced
1 cup coconut milk or cream (use whole milk, not the lite versions)
Heat a dash of oil in a heavy-based deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender. Do not let the mixture burn.
Stir in the curry paste and lime leaves. Stir over a low heat for a few minutes until very fragrant.
Add the lamb, tomatoes and juice, and pepper. Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream. Cover and simmer on the lowest heat for 1 hour or until tender. Stir occasionally. Alternatively, cover and cook in the oven at 160C for 1½ hours.
Serve with boiled Jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts.
Serves 5-6 |
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