Recipe > Mains
Lamb, Lemongrass and Peanut Curry
This is a very vivid, red coloured curry. The fat from the peanut butter eases, smoothes and perfectly finishes the flavours. If you're not a big fan of spiciness, reduce the quantity of chilli that goes into the curry paste

I add potatoes and a mix of whatever vegetable is close at hand to add to this curry recipe (on different days I might use sweet potatoes instead of regular)

Serve this recipe with rice, yoghurt and a twist of lime

Serves 4

Ingredients
1 Tblsp vegetable oil
675g / 1.5lbs diced lamb
225g / 8oz mixed vegetables (spring onions, carrots, mangetout)
225g/ 8oz potato

For the curry paste:
1 Tblsp vegetable oil
4 red chilli
1 red onion
6 cloves garlic
1 thumb / 3cm fresh ginger
1 thumb / 3 cm fresh turmeric
3 lemongrass stalks

For the curry:
4 Tblsp tomato puree
4 Tblsp peanut butter
2 Tblsp rice or white wine vinegar
2 Tblsp brown sugar
1 ltr / 1.75 pints lamb or chicken stock
1/4 cup fresh coriander

Mise-en-Place:
Slice the vegetables and cut the potatoes into a medium dice
Roughly chop all the curry ingredients
Prepare the stock

Method:
Make the curry paste:
Blend all the paste ingredients

The curry:
In a wok or large saucepan
Heat the tablespoon of oil
In small batches add the the lamb. 'Brown off' the lamb, but do not cook through. (You need the colour to provide extra flavour to the curry)
Remove the lamb and set aside
Add the paste to the wok / pan. Cook gently for 3-5 minutes, stir frequently to prevent burning.
Add the tomato puree and peanut butter. Cook for a further minute
Add all the remaining ingredients along with the lamb, potato and veg
Bring the curry to the boil, then reduce to a simmer
Cook for at least 1 hour
By the time the lamb has cooked the curry should have thickened. If it is still thin rapidly boil to thicken
Check the seasoning
Serve

Adjust:
Too sour/ bitter: Add more sugar and peanut butter
Too spicy: Add more peanut butter and / or serve with yoghurt
Too bland: Add more stock, salt and pepper
Too thin: Thicken by rapidly boiling to reduce liquid volume
Too thick: Add more stock or hot water
Too harsh: Add more stock, peanut butter, sugar and cook for longer to allow the flavours to develop

Presentation:
On a plate:
Arrange the rice in a heap, off-centre on the plate. Pour the curry over the plate. Serve with yoghurt, a wedge of lime and coriander leaves
In a bowl:
Serve the rice on the plate, the curry in a bowl which goes on the plate next to the rice. Serve with yoghurt, a wedge of lime and coriander leaves

Chef Tip:
Yoghurt, creams or other sources of fat are served with curries to help reduce the heat. If you find you're suddenly sweltering beneath a spicy mouthful of chilli don't reach for the water but instead take a tablespoon of yoghurt.
Using a mould to prepare the rice? Ensure that the mould is wet, otherwise the rice will stick to it, making it a real nightmare to release


Cowboy Tip:
Using fresh turmeric? I keep a back up quantity in the freezer, where it keeps extremely well alongside a selection of lemongrass and lime leaves. (Hey, we all run out of these hard to find ingredients when we need them the most so it's best to stay prepared.) Allow the turmeric to defrost at room temperature for 1 hour before using

Science behind the dish:
This curry is thickened via a variety of different methods:
Reduction through evaporation (rapid boiling)
Tomato puree and peanut butter: The tiny particles slow and trap the water molecules
Starch molecules: The starch molecules from the potato unravels when heated. These molecules further hinder the free movement of the water