Thai Style Green Lamb Curry
400g (14oz) lean Scotch Lamb i.e. neck fillet or shoulder, cubed
1 tbsp vegetable oil
1 onion, finely chopped
2.5cm (1 inch) piece of fresh ginger, peeled and finely chopped
1 stalk of lemon grass, finely chopped
2-3 tsp green Thai curry paste
6 Kaffir lime leaves, torn or 1tsp shredded Kaffir lime leaves in brine *
400g can coconut milk
A handful of fresh basil leaves, torn
A handful of fresh coriander leaves, chopped
- Heat the oil in a saucepan and fry the meat in batches, just to seal and lightly colour. Drain and set aside.
- Add the onion, ginger and lemon grass to the hot oil and gently cook for 3-4 minutes or until the onions have softened and lightly coloured. Stir in the curry paste and cook for a further minute.
- Return the meat to the pan. Add the lime leaves and coconut milk. Stir well then bring to a steady simmer, cover and cook for 30-40 minutes or until the lamb is tender.
- Just before serving stir in the basil and coriander. Ladle into bowls and accompany with plain boiled rice.
Freeze dried Kaffir lime leaves are readily available in the Herbs and Spices section. And a Delia Cheat ingredient to look out for is shredded fresh Kaffir Lime leaves in brine – now also widely available. Otherwise some zest of lime will add a good citrus flavour….
To increase the serving portions, add cubed potato and fine green beans or baby corn …extra goodness of vegetables and less calories per serving for 5-6.
Mopped up with sticky Thai or Jasmine rice, this lamb curry is zinging with fresh flavours.