Lamb and Leek Thai Red Curry

Lamb Thai Red Curry

Serves 4

Ingredients
For the Curry Paste
• 2 stalks of lemongrass, trimmed and chopped
• 1 fresh red chilli, finely diced and deseeded
• 2 cloves of garlic
• 2 jarred red peppers in oil
• 1 heaped tsp tomato puree
• Juice of 2 limes
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp paprika
• 2tbsp soy sauce
• 1tsp sesame oil
• 2cm (¾in) piece of fresh ginger
• 1 tablespoon caster sugar

• Little olive oil, for frying
• 500g lamb leg steaks, chopped into chunks
• 1 x 400g tin of coconut milk
• 500g baby new potatoes, halved
• 150g leek, washed and finely sliced, tough outer leaves removed
• 50g, mangetout, halved
• 1 red pepper, finely sliced
• 1 lime, to serve
• A handful of fresh coriander

Method
For the curry paste put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed, reserve. Drizzle some olive oil into the hot frying pan and add the lamb and fry until golden on the outside, then  add the curry paste and fry for 1 more minute. Pour the coconut milk in and turn the heat down to a simmer and put the lid on the pan slightly ajar and cook for 20 minutes, then add the potatoes. After another 30 minutes put the leeks, mangetout and peppers in and cook for a further 5 minutes. To serve – garnish with a wedge of lime and some freshly chopped coriander.