Thai style red lamb curry
Tasty curry for the whole family
5 - 6
Serves
15 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy. Slow cooked until the lamb is fall-apart tender, we love it served with steamed rice and seasonal greens on the side.
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy. Slow cooked until the lamb is fall-apart tender, we love it served with steamed rice and seasonal greens on the side.
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High Iron
High Protein
Dairy Free
Ingredients
750g Quality Mark lamb steaks
1 onion
chopped
2 garlic cloves
finely chopped
2cm knob fresh ginger
grated
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
diced
1 cup coconut milk
Method
To Make Curry
To Serve
1
Cut the lamb into 2-3cm cubes.
2
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.
3
Do not let the mixture burn.
4
Stir in the curry paste and lime leaves.
5
Stir over a low heat for a few minutes until very fragrant.
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6
Add the lamb, tomato paste and capsicum.
7
Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream.
8
Cover and simmer on the lowest heat for 1 hour or until tender.
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9
Stir occasionally.
10
Alternatively, cover and cook in the oven at 160°C for 1½ hours.
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Nutrition Information per Serving (314g)
This nutrition analysis is based on 6 serves and is for the lamb curry only. It does not include the rice, vegetables or cashew nuts to serve.
Energy
1369kJ (327 kcal)
Protein
30.6g
Total Fat
16.3g
Saturated Fat
8.4g
Carbs
12.2g
Dietary Fibre
4.1g
Sodium
576mg
Iron
4.5mg
Zinc
5.0mg
Vitamin B12
0.63µg
