30ml (1 1/2) tbsp vegetable oil
600g diced lamb fillet, trimmed
1 onion, thinly sliced
1 tbsp massaman curry paste (or 2 tbsp if you like it hot)
2 kaffir lime leaves
250ml (1 cup) Massel beef stock
150ml coconut cream
2 tsp fish sauce
1 carrot, peeled, chopped
2 pontiac potatoes or desiree potatoes, peeled, cut into chunks
1 cup fresh peas or frozen peas
2 tbsp chopped coriander
Steamed jasmine rice, to serve
Instructions:
Heat 1 tablespoon oil in a pan over high heat and brown the meat in batches, then set aside. Heat remaining oil in pan, add the onion and cook over low heat for 5 minutes or until softened. Add curry paste and lime leaves, and cook for 30 seconds. Stir in the stock, coconut cream, fish sauce, potato and carrot. Add 1 cup water. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes
Add the meat and cook, uncovered, for a further 10 minutes. Stir in the peas and half the coriander and set aside for 2 minutes. Serve with jasmine rice and garnish with the remaining coriander
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