Shannon Bennett's Cambodian lamb curry
Prep
10m
Cook
30m
serves
4
Cambodian lamb curry
Even the kids will love this rich, mild curry.
Ingredients (16)
- 1 tbs organic coconut oil
- 1 onion, chopped
- 1 red capsicum, deseeded and cut into 4cm-thick strips
- 1/3 cup (100g) red curry paste
- 2 garlic cloves, crushed
- 300ml young coconut water
- 2 cups (500ml) beef stock
- 1 tbs palm sugar
- 1 lemongrass stalk, bruised, tied in a loose knot
- 2 kaffir lime leaves, torn, plus extra fried to serve
- 1 cup (180g) pumpkin, cut into 4cm-thick chunks
- 2 apples, peeled, each cut into 8 wedges
- 8 lamb fillets (450g), sinew removed
- Juice of 1 lime, plus wedges to serve
- 2 tbs fish sauce
- Brown basmati rice, steamed, and coriander leaves to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the coconut oil in a large wide-based pan over medium heat. Add the onion and capsicum, and cook for 5 minutes or until soft. Add the curry paste and garlic, and cook for 2 minutes or until fragrant.
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2.Add the coconut water, beef stock, palm sugar, lemongrass and the torn kaffir lime leaves. Bring to a boil, then reduce the heat to low. Add the pumpkin and apple. Simmer for 10-12 minutes until reduced by a third.
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3.Add the lamb fillets, coating them in the sauce, then cook for 5 minutes, turning once. Turn off the heat, and set aside for 3 minutes to allow the lamb to rest in the sauce. Add the lime juice and fish sauce, and stir to combine. There should be a balance of sweet, salty and sour flavours.
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4.Divide the rice and lamb into serving bowls, spoon over sauce, and top with coriander leaves, fried kaffir lime leaves and lime wedges.
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