FAR EAST LAMB CURRY...


Have i mentioned how much i love spicy food? OK, i'm going to say it again... I love spicy food! And even though i don't make curries a lot, i absolutely love them; the rich creamy texture and bursts of flavour are a spice loving foodie's dream! I've actually only been to an Indian restaurant once and i didn't have a curry, i had a platter of assorted meats and face full of pillow soft naan bread. This recipe i learnt at home from mummy dearest.

For my spicy Lamb Curry you'll need some lamb (of course) cubed.
Green and red bell peppers
Red curry paste
Garlic and Ginger
One medium sized onion
Spring onions
Coconut milk
Bay leaves
Sunflower oil
Cilantro
Salt & pepper

Add 2 tablespoons of sunflower to a pan/pot and let it get hot (without smoking up the kitchen)
Add your chopped onion and grated garlic & ginger.
As soon as the onions begins to soften, throw in your lamb and add salt and pepper (for me it was loads of Cameroun/Ghana or whatever its called pepper).
Let this cook for about 5 minutes till its brown on all sides.

Add your curry paste, stir and distribute evenly and pour in your coconut milk.
Turn the heat down and cover for about 5 minutes or until it begins to simmer.
Throw in your bay leaves, chopped bell peppers, chopped spring onions and cover again. Check if it needs extra seasoning.
Let it remain on the low heat for another 10 minutes, by this time it should have reduced to a nice creamy consistency (note that we didn't add any water to it).

Garnish with chopped cilantro and serve with basmati rice or pita/naan bread.

Cheers to good food!