Thai Red Curried Lamb

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My dh is not fussy on lamb...but he does enjoy it prepared this way. i hope you will also enjoy this traditional dish. this wonderful dish is so good its from thai cooking by parragon. i think i could eat curry every day and never be disappointed.

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Steps

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Heat the oil in a work or large skillet over high heat , add the onion , garlic and fry 3 minutes.

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Add the meat and quickly stir fry until browned.

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Stir in the curry paste and cook 2 minutes , then add the coconut milk and sugar , bring mixture to a boil.

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Reduce the heat and simmer 15 minutes.

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Keep an eye on the curry , stirring occasionally.

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Add the sweet pepper , stock , fish sauce and lime juice , voer and continue simmering 15 minutes or until the meat is tender.

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Now you will add the chestnuts , cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.

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Garnish with basil sprigs and serve with steamed jasmine rice.

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Ingredients

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leg of lamb, oil, onion, garlic cloves, curry, milk, brown sugar, pepper, beef stock, fish sauce, juice, water chestnut, cilantro, basil, jasmine rice