Lamb With Basil And Vegetables

• 2 tbsp oil
• 2 cloves garlic, thinly sliced
• 2 None large fresh red chili peppers, thinly sliced
• 1 None onion, cut into wedges
• 4 None green onions, chopped
• 1 1/2 tbsp tandoori curry paste
• 1 lb lamb fillet, thinly sliced
• 1 None carrot, julienned
• 1 can (8 oz) bamboo shoots, drained and julienned
• 1/3 cup fresh basil leaves, shredded
• 1 tbsp fish sauce

1. Heat half the oil in wok on medium-high heat. Stir-fry garlic and chili peppers for 1-2 mins, until lightly browned. Remove from wok. Reheat wok; stir-fry onion for 2 mins, or until soft. Remove from wok.
2. Reheat wok; stir-fry green onions for 1 min, until soft. Remove from wok.
3. Add remaining oil to wok; heat on medium-high heat. Cook paste for 1 min, or until fragrant. Stir-fry lamb, in batches, for 3-5 mins, until tender.
4. Return lamb and onions to wok with remaining ingredients; stir-fry until heated through. Serve lamb mixture topped with garlic and chili pepper.

oil, garlic, fresh red chili peppers, onion, green onions, curry, lamb fillet, carrot, bamboo shoots, fresh basil, fish sauce

Taken from recipes-plus.com/api/v2.0/recipes/35464 (may not work)