Baked Potatoes with Chorizo, Red Capsicum & Tomato Ragu
PREP TIME: 25 min
COOKING TIME: 4.5 Hours – 8.5 Hours
CASSEROLE DISH: 1.45 HOURS
1kg diced lamb leg
1 large brown onion, peeled and chopped¼ cup mussaman curry paste
2 x 400ml tins lite coconut milk
1 cup (250ml) beef stock
3 large kaffir lime leaves
1 long red chilli, halved
2 teaspoons tamarind puree
600g Spud Lite baby potatoes, quarters
¼ cup (60ml) fish sauce
2 tablespoons palm or brown sugar
Juice of 2 limes
1/3 cup (70g) roasted unsalted peanuts, chopped
¼ cup coriander leaves, roughly chopped
Long red chilli, thinly sliced
Chopped toasted peanuts
Heat oil in a slow cooker, large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add lamb in batches and cook until well browned on all sides. Remove and set aside.
Add the onions to the pan and cook for 5 minutes or until onion is soft. Add the curry paste and cook for 2 minutes or until aromatic.
For the slow cooker method, return the lamb to the pan, add the coconut milk, stock, lime leaves, chilli, tamarind puree and potatoes, stirring until well combined. Cook for 4 hours on high and 8 hours on low.
For the large heavy-based casserole dish method, return the lamb to the pan, add the coconut milk, stock, lime leaves, chilli and tamarind puree, stirring until well combined. Cover, bring to the boil, then reduce heat to low and simmer for 1 ¼ hours. Add potatoes and cook for the final 30 minutes.
To finish curry, add fish sauce, sugar and lime juice, stirring to combine and adjust balance accordingly.
Serve curry with basmati rice and garnish with chilli, coriander and toasted peanuts
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Virginia SA 5120
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