Name: Simple lamb curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 30ml (1 1/2) tbsp vegetable oil; 600g diced lamb fillet, trimmed; 1 onion, thinly sliced; 28.00 gm massaman curry paste (or 28.00 gm if you like it hot); 2 makrut lime leaves; 250ml (1 cup) beef stock; 150ml coconut cream; 12.20 gm fish sauce; 1 carrot, peeled, chopped; 2 pontiac potatoes or desiree potatoes, peeled, cut into chunks; 250.00 ml fresh peas or frozen peas; 40.00 ml chopped coriander; Steamed jasmine rice, to serve

Simple lamb curry

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Family-friendly lamb curry ready in 45 minutes.

Ingredients:

30ml (1 1/2) tbsp vegetable oil
600g diced lamb fillet, trimmed
1 onion, thinly sliced
28.00 gm massaman curry paste (or 28.00 gm if you like it hot)
2 makrut lime leaves
250ml (1 cup) beef stock
150ml coconut cream
12.20 gm fish sauce
1 carrot, peeled, chopped
2 pontiac potatoes or desiree potatoes, peeled, cut into chunks
250.00 ml fresh peas or frozen peas
40.00 ml chopped coriander
Steamed jasmine rice, to serve

Instructions:

In a hot pan, brown the meat in batches with 1 tablespoon of oil. Set aside. Cook onions in the remaining oil until softened. Stir in curry paste and lime leaves for 30 seconds. Add stock, coconut cream, fish sauce, potato, and carrot, followed by 1 cup of water. Bring to a boil, then cover and simmer on low for 10 minutes.
Cook the meat uncovered for an additional 10 minutes. Stir in the peas and half of the coriander, then let it sit for 2 minutes. Serve with jasmine rice and top with the remaining coriander for a beautiful presentation.

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