Lamb and leek Thai red curry

  This recipe has been published and is viewable by everyone. Edit Recipe
Author

The British Leek season is in full swing with leeks at their best and in abundance. To make the most of this great British vegetable, Welsh chef and 2013 MasterChef finalist, Larkin Cen, has created a selection of delicious recipes. 

www.britishleeks.co.uk

Yields4 Servings
 2 stalks of lemongrass (trimmed and chopped) 1 fresh red chilli (finely diced and deseeded) 2 garlic cloves 2 jarred red peppers (in oil) 1 heaped tsp tomato purée juice of 2 limes 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp paprika 2tbsp soy sauce 1tsp sesame oil 2cm piece of fresh ginger 1 tbsp caster sugar a handful of fresh coriander little olive oil (for frying) 500g lamb leg (steaks, chopped into chunks) 1 x 400g tin of coconut milk 500g baby new potatoes (halved) 150g, leeks (washed and finely sliced) 50g, mangetout (halved) 1 red pepper (finely sliced) 1 limes (to serve) some fresh coriander (to garnish)
1

For the curry paste put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed, reserve.

2

Drizzle some olive oil into the hot frying pan and add the lamb and fry until golden on the outside, then add the curry paste and fry for 1 more minute.

3

Pour the coconut milk in and turn the heat down to a simmer and put the lid on the pan slightly ajar and cook for 30 minutes. Add the potatoes and cook for a further 20 minutes then add the leeks, mangetout and peppers in and cook for a further 5 minutes. To serve, garnish with a wedge of lime and some freshly chopped coriander.

CategoryCuisine

Ingredients

 2 stalks of lemongrass (trimmed and chopped) 1 fresh red chilli (finely diced and deseeded) 2 garlic cloves 2 jarred red peppers (in oil) 1 heaped tsp tomato purée juice of 2 limes 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp paprika 2tbsp soy sauce 1tsp sesame oil 2cm piece of fresh ginger 1 tbsp caster sugar a handful of fresh coriander little olive oil (for frying) 500g lamb leg (steaks, chopped into chunks) 1 x 400g tin of coconut milk 500g baby new potatoes (halved) 150g, leeks (washed and finely sliced) 50g, mangetout (halved) 1 red pepper (finely sliced) 1 limes (to serve) some fresh coriander (to garnish)

Directions

1

For the curry paste put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed, reserve.

2

Drizzle some olive oil into the hot frying pan and add the lamb and fry until golden on the outside, then add the curry paste and fry for 1 more minute.

3

Pour the coconut milk in and turn the heat down to a simmer and put the lid on the pan slightly ajar and cook for 30 minutes. Add the potatoes and cook for a further 20 minutes then add the leeks, mangetout and peppers in and cook for a further 5 minutes. To serve, garnish with a wedge of lime and some freshly chopped coriander.


Lamb and leek Thai red curry