Lamb Coconut Curry With Cilantro - cooking recipe

Ingredients

1 tbsp peanut oil
3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces
1/2 cup curry paste
2 1/2 cups coconut cream
1 cup beef or chicken stock or water
2 tbsp fish sauce
1/4 cup grated palm sugar or packed brown sugar
2 tbsp peanut butter
4 None fresh kaffir lime leaves
1 can (8 oz) sliced bamboo shoots, drained and rinsed
1 None red pepper, seeded and thinly sliced
7 oz green beans, trimmed
1/2 cup loosely packed cilantro leaves

Preparation

Heat the oil in a Dutch oven on high heat. Cook the lamb, in batches, until browned. Return all the lamb to the pan.
Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves and bring to a boil. Reduce the heat to low; simmer, covered, for 2 hours or until the lamb is tender.
Add the bamboo shoots, pepper and beans and cook, covered, for a further 10 mins or until the vegetables are tender. Season to taste.
Serve the curry topped with cilantro.