1. 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. 2. Do not let mixture burn. 3. Stir in the curry paste and lime leaves. 4. Stir over a low heat for a few minutes until very fragrant. 5. Add the lamb, tomatoes in juice and capsicum. 6. Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream. 7. Cover and simmer on the lowest heat for 1 hour or until lamb is tender. 8. Stir occasionally. 9. Serve with Jasmine rice sprinkle cashew nuts over to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
