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Lamb Curry
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
For the Curry Paste:
½ tsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper
1 red capsicum, chopped
1 medium chilli, seeds removed, chopped
1 stalk lemongrass
1 tbsp fresh ginger, grated
3 cloves garlic
2 tsp ground turmeric
½ tsp sea salt
3 tbsp. lemon juice
Zest and juice of 1 lime
½ cup sliced spring onions
1 tbsp brown sugar
3 tbsp olive oil
For the Curry:
1 tbsp olive oil
250 mL coconut milk
2 cups beef stock
1 cup pumpkin, cut into chunks
2 apples, cored and peeled and cut into chunks
450 g lamb fillets, chopped
1½ tbsp fish sauce
Directions:
Make the curry paste by combining all ingredients in a food processor and blitzing until a paste forms. Taste and adjust flavour as needed adding more salt, acid or sweetness if desired. The curry paste can be stored in a jar in the fridge for up to 2 weeks. Alternatively you can freeze unused curry paste in an ice-cube tray and then in a freezer-safe container for up to 1 month.
Heat olive oil in a frying pan over medium-high heat. Add 2/3 of a cup of curry paste and cook, stirring for 5 minutes or until fragrant and just starting to caramelise.
Add coconut milk and beef stock and bring to a boil. Reduce heat to low and add apple and pumpkin. Simmer until sauce has reduced by a third.
Add lamb fillets and cook for 10 minutes. Remove from the heat, add fish sauce and stir to combine. Serve with rice.