Thai-style red lamb curry

STAMPEDE BAR & GRILL

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JU0588

RED LAMB CURRY Thai-style

Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.

Prep: 15 mins Cook: 1 hour 30 mins Serves 5-6

INGREDIENTS

• 750gboneless lean Quality Marklamb • 1 large onion, peeled and chopped • 2 tsp minced garlic • 1 tsp minced ginger • 1 stalklemongrass, bruised and chopped • 2-3 tbsp Thai red curry paste • 2 kaffir lime leaves • 425gcan peeled tomatoes in juice • 1 large red or green pepper, diced • 1 cup coconut milkor cream (use whole milk, not the lite versions)

METHOD

Cut the lamb into 2-3cm cubes. Heat a dash ofoil in a heavybased deep fryingpan or flameproofcasserole and gently cookthe onion, garlic, ginger and lemongrass, stirringoften 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 milkor cream.

Cover and simmer on the lowest heat for 1 hour or until tender. Stir occasionally. Alternatively, cover and cookin the oven at 160°C for 1½ hours.

Serve with boiled jasmine rice or other longgrain white rice and vegetables, with a garnish of cashew nuts ifwished.

Excellent source of iron

LONE STAR

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