Red Lamb Curry

1. 1

   Whisk coconut milk and paste in a small bowl until combined. Place a large skillet over high heat. Add 2 tbs of oil and heat until almost smoking. Season the lamb with salt and pepper. Add the lamb to the skillet and cook until browned but not cooked through, about 4-5 minutes. Remove the lamb from the pan and pour off the fat. Add the remaining oil to the skillet and saute the onion 5 minutes. Add the garlic, ginger and bell paper. Saute 2-3 minutes. Add the meat, curry mixture, tomato, cumin, turmeric and broth to the skillet. Bring to a boil; reduce the heat and let simmer for 5 minutes. Serve over basmati rice and garnish with scallions.

* Per serving · 4 servings · Values may vary.

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