2017-08-21
Thai Style Red Lamb Curry
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Thai Style Red Lamb Curry

(3 ratings - rate this recipe)
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 5-6 Serves 5-6
Excellent source of iron Excellent source of iron
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Ingredients

  • 750g boneless lean Quality Mark lamb 
  • 1 large onion, peeled and chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 stalk lemongrass, bruised and chopped
  • 2-3 tablespoons Thai red curry paste
  • 2 kaffir lime leaves
  • 425g can peeled tomatoes in juice
  • 1 large red or green pepper, diced
  • 1 cup coconut milk or cream (use whole milk, not the lite versions)

Method

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, tomatoes and juice, and pepper. 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. Stir occasionally. Alternatively, cover and cook in the oven at 160°C for 1½ hours.

Serve with boiled Jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts if wished.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 269g
Energy kJ (kcal) 949 (226)
Protein (g) 26.6
Fat (g) 9.4
Saturated (g)
4.0
Carbohydrate (g) 8.1
Sugars (g)
6.7
Sodium (mg) 277
Iron (mg) 3.4
Zinc (mg) 4.5
Vitamin B12 (ug) 3.0
Vitamin D (ug) N/A
Selenium (ug) 7.8

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Comments & Reviews

There are: 3 reviews, with an average rating of 2.0 out of 5
This can also be cooked in a slow cooker! As a general rule, 1 hour of simmering on the cooktop of oven equates to approximately 5-6 hours on low or 2-2.5 hours on high in a slow cooker. There is little evaporation when cooking with a slow cooker, so you would need to reduce the amount of liquid by approximately half of the original amount. A maximum of two cups of liquid will generally be enough for most slow cooker recipes.
Posted by Beef + Lamb New Zealand 2015-06-23 11:31:12
Couldn't get kaffir lime leaves, so substituted juice and rind of 1 lime. Worked really well.!
Posted by Verena Rousseau 2014-08-25 16:10:01
This has a wonderful flavour. Very easy to want second helpings!! Definitely a keeper!!!
Posted by Verena Rousseau 2014-08-25 16:09:43
 

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