750g Quality Mark lamb steaks
2 garlic cloves
2cm knob fresh ginger
1 stalk lemongrass
bruised and chopped
2-3 Tbsp red curry paste
2 Makrut lime leaves (kaffir)
torn in half
425g tomato paste
1 red capsicum
1 cup coconut milk
To Make Curry
Cut the lamb into 2-3cm cubes.
Heat a dash of oil in a heavy-based deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and lemongrass, stirring often 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, tomato paste and capsicum.
Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream.
Cover and simmer on the lowest heat for 1 hour or until tender.
Alternatively, cover and cook in the oven at 160°C for 1½ hours.
Nutrition Information per Serving (314g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1369 kJ (327 kcal)
* Percentage of recommended daily intake (Aust/NZ)