750 g boneless lean lamb, chopped into bite size pieces
1 large onion, chopped
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
1 stalk lemongrass, bruised and chopped
2 tablespoons Thai red curry paste
1 teaspoon bottled kaffir lime leaf (I used Valcom brand)
425 g tomatoes with juice
1 large red capsicum, diced
1 (425 g) can coconut cream, not the lite version (or coconut milk)
1/2 cup cashew nuts, to serve
cooking oil, to fry
Steps:
Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
Do not let mixture burn.
Stir in the curry paste and lime leaves.
Stir over a low heat for a few minutes until very fragrant.
Add the lamb, tomatoes in juice and capsicum.
Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
Stir occasionally.
Serve with Jasmine rice sprinkle cashew nuts over to serve.
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