Lamb Coconut Curry With Cilantro

• 1 tbsp peanut oil
• 3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces
• 1/2 cup curry paste
• 2 1/2 cups coconut cream
• 1 cup beef or chicken stock or water
• 2 tbsp fish sauce
• 1/4 cup grated palm sugar or packed brown sugar
• 2 tbsp peanut butter
• 4 None fresh kaffir lime leaves
• 1 can (8 oz) sliced bamboo shoots, drained and rinsed
• 1 None red pepper, seeded and thinly sliced
• 7 oz green beans, trimmed
• 1/2 cup loosely packed cilantro leaves

1. Heat the oil in a Dutch oven on high heat. Cook the lamb, in batches, until browned. Return all the lamb to the pan.
2. Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves and bring to a boil. Reduce the heat to low; simmer, covered, for 2 hours or until the lamb is tender.
3. Add the bamboo shoots, pepper and beans and cook, covered, for a further 10 mins or until the vegetables are tender. Season to taste.
4. Serve the curry topped with cilantro.

peanut oil, lamb shoulder, curry paste, coconut cream, beef, fish sauce, palm sugar, peanut butter, fresh kaffir lime leaves, bamboo shoots, red pepper, green beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/31422 (may not work)