Chillied Lamb

Finally back in our own kitchen after the Christmas and New Year period and with only ourselves to please, we went for something spicy. We first saw this recipe when cooking from the Blue Elephant book last week and resolved to cook it soon.

The lamb is a slightly unusual choice and one I’m not sure if I’m all that keen on. The other flavours were good and typically Thai but I think I would have preferred this with chicken. I still enjoyed it though. It was nice to potter around the kitchen, cooking something spicier than we’ve been eating lately, something quick and easy, enjoying a glass of wine, listening to the radio and just getting back to normal after the excitement of the last couple of weeks.

Chillied Lamb
Serves Two

2 Spanish onions, sliced
4 red chillies
4 cloves garlic, peeled
2 tsps red curry paste
6 tsps vegetable oil
300g lamb leg, sliced
120g mixed peppers, sliced
60g baby corn, halved
60g button mushrooms
3 tbsps coconut milk
3 tbsps green peppercorns
2 tsps sugar
2 tbsps fish sauce
12 basil leaves
Coriander leaves, for garnish

Make a paste of the onions, chillies, garlic and curry paste.

Heat the oil in a wok, when hot add the paste and fry for 30 seconds. Add the lamb and stir-fry for a further minute.

Add all the vegetables and cook for 2 minutes.

Next, add the coconut milk, water and all the remaining ingredients except the basil leaves. Mix well, add the basil and remove from the heat.

Garnish with the coriander leaves and serve with jasmine rice.