Lamb Thai red curry
Preparation time: 15 minutes
Cooking time: 1 hour
For the curry paste:
2 stalks of lemongrass, trimmed and chopped
1 fresh red chilli, finely diced and deseeded
2 cloves of garlic
2 jarred red peppers in oil
1 heaped tsp tomato purée
Juice of 2 limes
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika
2 tbsp soy sauce
1 tsp sesame oil
2cm (¾in) piece of fresh ginger
1 tbsp caster sugar
A handful of fresh coriander
Little olive oil, for frying
500g (18oz) lamb leg steaks, chopped into chunks
1 x 400g (14oz) tin of coconut milk
500g (18oz) baby new potatoes, halved
150g (5oz) British leeks, washed and finely sliced, tough outer leaves removed
50g (2oz) mangetout, halved
1 red pepper, finely sliced
1 lime, to serve
Fresh coriander, to garnish
1 For the curry paste put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed, reserve.
2 Drizzle some olive oil into the hot frying pan and add the lamb and fry until golden on the outside, then add the curry paste and fry for 1 more minute.
3 Pour the coconut milk in and turn the heat down to a simmer and put the lid on the pan slightly ajar and cook for 30 minutes. Add the potatoes and cook for a further 20 minutes then add the leeks, mangetout and peppers in and cook for a further 5 minutes.
4 Garnish with a wedge of lime and some freshly chopped coriander to serve.