Lamb red curry

• porsi: Serves 4-6

Bahan-bahan

3 tbsp sunflower oil

550g boneless Iamb shoulder, cut into bite- sized chunks

2cm piece of root ginger, grated

3 spring onions, chopped

1 small onion, chopped

3 garlic cloves, crushed

100g Thai red curry paste

3 potatoes, finely chopped

2 carrots, sliced

300inI vegetable stock

1x400ml tin of coconut milk

1 tsp brown sugar

Juice of 1 lime

1 tbsp fish sauce

Salt and black pepper

100g baby spinach

To serve:

Fresh coriander leaves

Rice

Petunjuk

1 Heat one tablespoon of oil in a large wok or pan over a high heat and brown one batch of the the lamb on all sides. Remove the meat from the wok with a slotted spoon and set aside. Repeat with the remaining oil and lamb.

2 Return the wok to a medium heat. Add the ginger, spring onions, onion and garlic and cook, stirring, for five minutes until softened.

3 Add the curry paste and stir to combine. Add the potatoes, carrots, and coconut milk. Return the Iamb to the pan. Stir in the sugar, lime juice and fish sauce and season well.

4 Simmer, Uncovered, for 40-45 minutes until the lamb and potatoes are tender. Add the spinach and cook until just wilted. Garnish with fresh coriander leaves and serve with rice.