Cook Book Recipe

Ingredients

¼-cup (60ml) peanut oil
750g-lamb back straps, thinly sliced
2-teaspoons ground cumin
1-teaspoon ground turmeric
1-red capsicum, sliced
¼-(60ml) sweet chili sauce
¼-cup 60ml) crunchy peanut utter
1-cup (250ml) coconut milk
2-teaspoons soft brown sugar
1-2tablespoon-lemon juice, to taste
1/3-cup (10g) chopped fresh coriander leaves
¼-cup (40g) unsalted peanuts, roasted, chopped, to serve

Procedure

1. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the lamb and stir-fry for 3 minutes, or until browned. Remove. Repeat with another tablespoon oil and the remaining lamb
2. Reheat the wok, add the remaining oil and swirl to coat. Add the cumin, turmeric and capsicum, and stir-fry for 2 minutes, or until the capsicum is tender
3. Return the lamb to the wok. Stir in the chilli sauce, peanut, butter, coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender and the sauce has thickened slightly. Remove form the heat and add the lemon juice. Stir in the coriander and sprinkle with the peanuts. Serve with boiled rice