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Thai-style RED LAMB CURRY
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy. lemongrass, stirring often until tender. Do not let the mixture burn.
INGREDIENTS
Stir in the curry paste and lime leaves. Stir over a low heat for a few minutes until very fragrant.
• 750g boneless lean Quality Mark 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)
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JU0588
238 Great South Road, Papakura Ph 09 297 8991 www.facebook.com/StampedeNZ
Prep: 15 mins Cook: 1 hour 30 mins Serves 5-6
METHOD Cut the lamb into 2-3cm cubes. Heat a dash of oil in a heavybased deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and
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 160°C for 1½ hours. Serve with boiled jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts if wished.
Excellent source of iron
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Botany – 588 Chapel Rd, East Tamaki, Phone 09 271 2456 Manukau – 792 Great South Rd, Manukau, Phone 09 985 0590 www.LoneStar.co.nz JU1245-v2
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South March 2020.indd 32
Recipe courtesy of Beef+Lamb NZ www.southmagazine.co.nz
26/02/2020 4:01:26 PM
