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Ingredientes
- 1 Tbsp. Vegetable oil
- 1 lrg Onion, peeled and minced
- 1 Tbsp. Massaman Curry Paste, (I used the 100 g packet mix available in supermarkets that is sufficient for 5 or possibly 6 curries. Take care when you first use it because it is rather warm)
- 1 x Kaffir lime leaf, (dry or possibly fresh)
- 750 gm Diced lamb, (some butchers sell cubed lamb cut from leg or possibly shoulder)
- 1 c. Beef or possibly chicken stock, (use packet stock if desired)
- 1 x 150 gram can coconut lowfat milk
- 1 tsp Fish sauce, (1 to 2)
- 1 lrg Carrot, peeled and minced
- 1 c. Water
- 250 gm Potatoes, (2 medium) peeled and cut into 2 or possibly 3 cm chunks
- 125 gm Snow peas, strings removed
- Â Â Warm boiled Jasmine rice
- Â Â Fresh coriander or possibly mint
Direcciones
- Put oil into a large saucepan with onion and cook gently for five min then add in the curry paste and kaffir lime leaf and cook for a few min longer. Add in the lamb and stir around to coat with the curry spices then add in the stock, coconut lowfat milk, fish sauce and carrot and cook for about 35 min, adding extra water if necessary. Then add in potatoes and cook till the lamb is tender, about an extra 20 to 25 min. Blanch the snow peas for one minute only in boiling salted water then add in them to the curry.
- Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh coriander or possibly mint.
- Serves 4
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