June 03, 2016
Dinner, Main Dish, Curries,
Lamb/Mutton, Vegetables, Cabbage, Entertaining, Sunday Dinner, Winter, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spicy more
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"This is a recipe from one of our national supermarkets monthly magazine. This recipe also came with a green curry paste recipe which I have posted separately - #recipe23918."
Preheat oven to 160C (149C fan-forced).
Season lamb with salt.
Heat 2 tablespoon oil in a large heavy pot over medium-high heat and add the lamb and cook, turning as needed for 8 minutes or until browned all over and transfer lamb to a plate.
Drain fat from pot, reserving 1 teaspoon and then add garlic, lemongrass, ginger and shallot to pot and cook stirring, for 1 minutes or until fragrant and add stock and return lamb to pot and bring to a simmer and cover and transfer to oven.
Cook for 2 hours or until lamb is complete tender.
Carefully transfer lamb to a plate and set aside to rest in a warm place.
Strain cooking liquid through a fine-mesh sieve and into a jug and skim any fat that rises to the top, discard solids.
Heat another wide saucepan over medium heat and add the curry paste and stir for 5 minutes or until fragrant and add coconut cream and 1/2 cup (125ml) reserved cooking liquid and bring to a simmer and cook, stirring occasionally for 3 minutes and then add wombok and simmer for 1 minute or until just wilted and then remove from heat and season as needed.
Divide rice among 4 serving bowls and spoon wombok and some of the curry sauce over rice and then top with lamb and spoon over any remaining curry sauce, sprinkle with basil and curry leaves and serve the charred lime.
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