Ingredients
1 pkg (1 kg) New Zealand Spring Lamb® Frozen Stew Chunks, thawed in refrigerator overnight
2 tbsp all-purpose flour
1 tsp granulated garlic
1/2 tsp salt
3 tbsp coconut oil
10 medium mushrooms, preferably cremini, sliced
2 medium onions, peeled and roughly chopped
3 cloves garlic, minced
1 cup Korma Curry Paste – easily found at local grocery stores
1 tbsp fresh ginger, minced
1 tsp Siracha Hot Chili Sauce
1 cup vegetable stock
1 1/2 cups full fat (16g-25g fat per 100g serving) unsweetened canned coconut milk – we like AROY-D brand best
4 cups cooked white rice
Cilantro for garnish (optional)
Directions
- Place lamb cubes in a large bowl. Sprinkle with flour, granulated garlic and salt. Toss so that all cubes are covered. Set aside
- Heat 2 tbsp of coconut oil in a large non-stick saucepan or deep skillet over medium-high heat. Add the lamb and sauté until all sides are lightly golden. Remove with a slotted spoon and set aside
- Add the mushrooms and sauté until golden. Remove with a slotted spoon and set aside
- Add remaining coconut oil to saucepan. Over medium-high heat, add the onions and garlic. Sauté until the onions begin to soften
- Add Korma paste, fresh ginger and Sriracha, stir to combine. Add the lamb cubes and mushrooms
- Pour in vegetable stock, stir, cover pan and simmer for 1 hour or until cubes are tender
- Before serving, add coconut milk and heat through but do not boil
- Serve over rice and top with cilantro (optional)