Lamb and Coconut Curry
2 tbsp coconut oil
1 onion, chopped
1 tbsp grated fresh root ginger
1kg/2lb 4oz lean lamb, diced
3 tbsp hot curry paste
1 tbsp Thai fish sauce
400ml/14fl oz/1¾ cups coconut milk
600ml/1 pint/2½ cups hot lamb or chicken stock
450g/1lb potatoes, cubed
225g/8oz mangetouts, trimmed
75g/3oz/1 cup chopped peanuts
1 bunch of fresh coriander (cilantro), finely chopped
1 Heat the oil in a large heavy-based pan. Add the onion and cook over a medium heat for 8–10 minutes until golden. Add the ginger and cook for 1 minute. Remove and set aside.
2 Add the lamb and fry in batches, stirring occasionally, until browned all over. Set aside.
3 Add the curry paste and fish sauce to the pan and cook for 2–3 minutes. Stir in the onion and ginger mixture, lamb, coconut milk and hot stock.
4 Bring to the boil, then cover the pan with a lid, reduce the heat and simmer gently for 1 hour. Add the potatoes, remove the lid and cook for 20 minutes, then add the mangetouts and cook for
5 Sprinkle with the peanuts and chopped coriander and serve with boiled rice.