Burmese Lamb Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tbsp of oil and quick fry the lamb to brown and set aside. Add the ginger, garlic and onion to a blender and blend until finely minced. Add 2 tbsp of oil to the pan and add the ginger, garlic and onion mixture and cook for 8-10m until dry, brown in patches and paste like. Add the paprika, turmeric, chilli powder and soy sauce to the pan and cook for 30-60 seconds, stirring continuously and do not let it burn. Remove from heat. Add the lamb and stock to the mixture and stir well to combine. Bring to a boil, stirring occasionally. Reduce heat and simmer until meat is tender (up to an hour). Serve with cauliflower rice and a side of greens.