I only tried this for the first time recently; I wondered how I’d got through life without this recipe.
So incredibly easy and quick to make, and absolutely full of flavour. Not strictly traditional adding Thai curry paste I know, but I felt it needed another subtle dimension. Up to you whether you add it.
I picked up the yoghurt and butter trick from one of our clients, Nazia, it really enriches the curry.
By the way, I often use frozen chopped onion, garlic, chilli and ginger. It saves loads of time if you’re trying to cook in a hurry and they all retain their nutrition excellently.
Heat the oil in a large frying pan and cook the onion, chilli, ginger and garlic over a low heat for a few minutes until soft and golden.
Add the curry paste, turmeric and tomatoes and cook for 1 – 2 minutes stirring occasionally.
Add the lamb and fry for about 5 minutes until browned, then stir in the sugar, yoghurt and tomato puree. Bring to a simmer, season and check the spice, if not spicy enough add some chilli flakes, continue to gently simmer uncovered for 20 minutes. Give it a stir now and then and add a little water if needed.
A couple of minutes before the end of cooking add the peas and butter and stir in the coriander (leaving a bit to garnish). The peas should sty bright green and plump.
Lamb is an excellent source of vitamin B12, which plays a role in DNA production and nervous system health as well as in the production of red blood cells. It also provides iron for good oxygen transport.
Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.
Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
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