Panang lamb curry

SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES 1 tablespoon peanut oil

1.5kg boneless lamb shoulder, cut into 5cm pieces

½ cup (150g) panang curry paste (see Test Kitchen tip)

2 ½ cups (625ml) coconut cream

1 cup (250ml) beef or chicken stock or water 2 tablespoons fish sauce

¼ cup (65g) grated palm sugar

2 tablespoons peanut butter

4 kaffir lime leaves

225g canned sliced bamboo shoots, drained, rinsed

1 small red capsicum (150g), sliced thinly 200g green beans, trimmed

½ cup fresh coriander leaves

1 Heat oil in a large flameproof casserole dish over high heat; cook lamb, in batches, for 5 minutes or until browned. Return all lamb to dish.

2 Add curry paste to same dish; cook, stirring, for 1 minute or until fragrant.

Stir in coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves; bring to boil. Reduce the heat to low; cook, covered, for 2 hours or until the lamb is tender.

3 Stir in bamboo shoots, capsicum and green beans; cook, covered, for a further 10 minutes or until vegetables are tender. Season to taste.

4 Serve curry topped with coriander. Suitable to freeze. Not suitable to microwave.