Thai Lamb & Vegetable Curry

Recipe by: Amanda July 20, 2018 Lamb

Description

This recipe uses lamb but could work just perfect with chicken.

Ingredients

For the curry paste:
4 green chillies
4 cloves of garlic
2 shallots
1 thumb-sized piece of ginger
2 lemongrass stalks
1 tsp ground cumin
1/2 bunch of fresh coriander
2 tbsp fish sauce
Blitz all ingredients in a blender to make your paste

1 lb lean stewing lamb1 carrot
1 onion
1 red pepper
1 tbsp olive oil
240 ml stock
1/2 tbsp soy or tamari sauce (optional)
240 ml canned coconut milk
2 tbsp chopped coriander
Salt and pepper

Directions

Set oven temp to 190 degrees.

Roughly chop the onion, carrot and red pepper and sweat these in the olive oil until they begin to soften and brown. If you are pushed for time you can leave out this step and simply transfer directly to casserole dish.

Put the lamb, your curry paste, stock, vegetables, soy sauce and coconut milk in a casserole dish. Cover the casserole dish and cook in the oven for just under 2 h or until lamb is tender.

Mix in most of the coriander, saving a little as garnish, season with salt and pepper.

Garnish with remaining coriander.

Serve with rice, or cous cous.

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