Meat & Poultry
124
Serves 4
Dish: 1.5 litre (3pt) casserole with lid
50g (2oz) creamed coconut
275ml (1/2 pt) boiling water
500g (1lb 2oz) lamb fillet, cut into strips about 4cm (1 1/2”) long
2 garlic cloves
10ml (2tsp) ginger, finely grated
30ml (2tbsp) Thai green curry paste
1 lime, grated rind and juice
30ml (2tbsp) fresh coriander
Mix the coconut with the boiling water. Mix all the remaining ingredients except the
coriander with the lamb and leave to marinade in the fridge for 30 mins. Combine the
coconut and the lamb mixture and stir well. Cover, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE for 55-60 mins stirring halfway.
Cooking method
Ingredients
Thai Lamb Curry
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