Thai lamb curry
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75
Serves:     people
Notes from Anna
  • Buy lamb leg steaks and dice them yourself to avoid the gristle and fat which invariably appear in ready-prepared packs. This way you can also make sure your pieces are big enough to stay succulent through the cooking process. Small pieces tend to shrink to a stringy mess.
  • After 30 minutes prep this curry takes care of itself; great entertaining made easy!
 

INGREDIENTS

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INSTRUCTIONS

  1. Wash the lamb and pat dry with kitchen paper.
  2. Peel and finely chop the onion. Peel and crush the garlic. Peel and grate the ginger. Wash the chillies, deseed and finely chop them. Lightly crush the cardamom pods with the back of a knife.
  3. Remove the outer layer of the lemon grass and bruise it with the blade of a knife.
  4. Boil a kettle and make up the stock according to the packet instructions.
  5. Heat the oil in a large saucepan. Add the garlic and onion and cook until they begin to brown. Add the coriander, cinnamon, cardamom, chilli and ginger and cook for 1 minute.
  6. Add the lamb pieces and stir well until they are browned all over.
  7. Stir in the lemon grass, kaffir lime leaves and stock. Bring to the boil. Turn the heat down and simmer for 45 minutes.
  8. Pour in the coconut cream and continue cooking for another 5 minutes.

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