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100g red Mae Ploy curry paste
100g onion, diced
10g garlic, crushed
20g coriander, finely chopped
2 cans chopped tomato
1 can coconut cream
500g diced lamb shoulder
Heat a large pot, while trimming any extra fatty bits off the lamb.
Oil pot and seal off lamb, browning nicely (this add a wonderful favour to the dish). Then add red curry paste and cook until paste becomes sandy.
Add garlic, sugar, coriander, onion and mix, making sure that all the lamb is nicely covered in mixture.
Add tomatoes and coconut cream. Depending on pot size, water might have to be added to cover the lamb.
Cook on a low heat, making sure you stir (every half hour) for around 6 hours.
Test for seasoning, adding salt/pepper to taste.
Serve with minted yoghurt and steamed rice.
- Use shoulder lamb — it will add a great flavour to the overall dish
- Cook long and slow — the longer you cook the lamb curry the better the taste and more tender the meat will be
- You can use beef/shellfish/chicken in the yellow curry for something different
- Make sure you really cook out any spices or pastes, it will give a bigger taste hit for the overall dish.
Recipe requested by Elyse Park, of Tapanui.
Recipe provided by Vault 21 executive chef Greg Piner.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.