PANANG LAMB CURRY

SERVES 4 PREP 15 MINS COOK 4 HOURS 10 MINS

Woman’s Day (Australia) - - Food To Love -

✦ 1 tbsp peanut oil ✦ 1.5kg bone­less lamb shoul­der, cut into 5cm pieces ✦ ½ cup panang curry paste ✦ 2½ cups co­conut cream ✦ 2 tbsp fish sauce ✦ ¼ cup palm sugar, grated ✦ 2 tbsp peanut but­ter ✦ 4 fresh kaf­fir lime leaves ✦ 225g can sliced bam­boo shoots, rinsed, drained ✦ 1 red cap­sicum, thinly sliced ✦ 200g green beans, trimmed, halved ✦ ½ cup fresh co­rian­der leaves, loosely packed

1 In a 4.5-litre (18-cup) slow cooker, heat oil on High. Cook lamb, in batches, un­til browned. Set aside.

2 Add paste to cooker. Cook, stir­ring, 1 min un­til fra­grant. Add co­conut cream, sauce, sugar, peanut but­ter and lime leaves. Bring to boil.

3 Cook, cov­ered, on Low 3½ hours. Add bam­boo shoots, cap­sicum and beans. Cook, cov­ered, on Low 30 mins un­til veg­eta­bles are ten­der. Sea­son to taste.

4 Serve curry sprin­kled with co­rian­der.

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