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Thai Style Red Lamb Curry

Tasty Lamb Curry for the Whole Family

5 - 6

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.

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High Iron

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Lamb,

Casserole/Slow,

Dinner,

Ingredients

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750g Quality Mark lamb steaks

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1 onion

chopped

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2 garlic cloves

finely chopped

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2cm knob fresh ginger

grated

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1 stalk lemongrass

bruised and chopped

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2-3 tbsp red curry paste

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2 Makrut lime leaves (kaffir)

torn in half

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425g tomato paste

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1 red capsicum

diced

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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.

6

Add the lamb, tomatoes and juice, and pepper.

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.

9

Stir occasionally.

10

Alternatively, cover and cook in the oven at 160°C for 1½ hours.

More info

Nutrition Information per Serving (269g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

949 (226)kJ

Protein

26.6g

Total Fat

9.4g

Saturated Fat

4g

Carbs

8.1g

Sugars

6.7g

Sodium

277mg

Iron*

3.4mg

* Percentage of recommended daily intake (Aust/NZ)

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