Thai Red Lamb Curry

Ingredients

• 750 g boneless lean lamb, chopped into bite size pieces
• 1 large onion, chopped
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 stalk lemongrass, bruised and chopped
• 2 tablespoons Thai red curry paste
• 1 teaspoon bottled kaffir lime leaf (I used Valcom brand)
• 425 g tomatoes with juice
• 1 large red capsicum, diced

• 1 (425 g) can coconut cream, not the lite version (or coconut milk)
• 1/2 cup cashew nuts, to serve
• cooking oil, to fry

Directions

1. 1

   Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.

2. 2

   Do not let mixture burn.

3. 3

   Stir in the curry paste and lime leaves.

4. 4

   Stir over a low heat for a few minutes until very fragrant.

5. 5

   Add the lamb, tomatoes in juice and capsicum.

6. 6

   Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.

7. 7

   Cover and simmer on the lowest heat for 1 hour or until lamb is tender.

8. 8

   Stir occasionally.

9. 9

   Serve with Jasmine rice sprinkle cashew nuts over to serve.