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| Red Lamb Curry
1 pound of boneless lean leg of lamb
2 tablespoons of vegetable oil
1 large onion, sliced
2 garlic cloves, crushed
2 tablespoons of red curry paste
2/3 cup of coconut milk
1 tablespoon of soft brown sugar
1 large red bell pepper, deseeded and thickly sliced
1/2 cup of lamb or beef bouillon
1 tablespoon of Thai fish sauce
2 tablespoons of lime juice
8 ounces of canned water chestnuts, drained
2 tablespoons of chopped cilantro
2 tablespoons of chopped fresh basil
salt and pepper
boiled jasmine rice, to serve
fresh basil leaves, to garnish
Trim the meat and cut it into 1 1/4 inch cubes. Heat the oil in a large skillet or wok over a high heat, and stir fry the onion and garlic for 2- 3 minutes. Add the meat and continue to stir fry the mixture quickly over a high heat until the meat is lightly browned.
Stir in the curry paste and cook for a few seconds, then add the coconut milk and sugar and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring the mixture occasionally.
Stir in the sliced red bell pepper, bouillon, Thai fish sauce, and lime juice. Cover the pan and continue simmering for another 15 minutes or until the meat is tender.
Add the water chestnuts, chopped cilantro, and basil and adjust the seasoning to taste. Serve immediately, accompanied by jasmine rice and garnished with fresh basil leaves. Serves 4 |
Lamb Cookbooks
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