Lamb Curry

Serves 4-6

Ingredients:
750g diced lamb
¼ tsp salt
¼ tsp pepper
2 large onions, chopped
3 tbsp oil
2 stems lemon grass (white part only), sliced
6 cloves garlic
3cm piece fresh galangal, roughly chopped
10cm piece fresh ginger, roughly chopped
2½ tsp ground turmeric
2 red chillies, roughly chopped
1 tsp shrimp paste
2 tbsp oil, extra
2 cinnamon sticks
1/8 tsp ground cloves
3 cup (750ml) coconut milk

Method:

• Combine the lamb, salt, pepper, onion and oil. Heat a wok or heavy-based pan until very hot, add the lamb and onion mixture in several batches and brown very well. Using tongs or a slotted spoon, remove all the meat from the wok, leaving any oil.
• Combine the lemon grass, garlic, galangal, ginger, turmeric, chilli and shrimp paste in a food processor and process, adding the extra oil, until a smooth paste is formed.
• Reheat the wok; add the spice paste and cook it over medium heat for 3 minutes, stirring constantly (take care the paste does not burn). Add the lamb and onion mixture, cinnamon, cloves and coconut milk.
• Simmer, uncovered, for 1½ hours, stirring occasionally until the lamb is very tender. Serve with steamed white rice.

Nutrition per serve (6): Protein 30g
Fat 50g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 85mg
2520 kj (600 cal)