Thai-Style Red Lamb Curry

1. 1

   Heat the oil in a wok or large wide pan over a high heat.

2. 2

   Add the curry paste and stir-fry for 1 minute.

3. 3

   Mix in the lamb and continue frying until all the pieces are well coated in the paste.

4. 4

   Place the cashews in a food processor and blend until finely chopped.

5. 5

   Add these, with the coconut milk, tomato puree and lime leaves, to the wok with the lamb and bring to the boil.

6. 6

   Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.

7. 7

   Meanwhile, cook the potatoes in boiling water for 10 minutes, or until they are just tender when tested with the tip of a knife.

8. 8

   Drain and set aside until required (cool under cold running water if not using immediately).

9. 9

   When almost ready to serve, add the cooked potatoes, fish sauce and sugar to the curry.

10. 10

    Cook for a further 5-10 minutes, or until all the ingredients are piping hot through.

11. 11

    Serve with lime wedges for squeezing.

* Per serving · 4 servings · Values may vary.