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Preheat the oven to 160 degrees C, gas mark 3. Heat the oil in a large, lidded casserole. Add 4 tbsp coconut milk and the curry paste. Fry for 2-4 minutes, stirring often, until aromatic. Add the lamb and fry for 4 minutes, stirring often, until the paste starts to caramelise.
Add the remaining coconut milk, the peanut butter, potatoes, stock, onion, tamarind, sugar, fish sauce and most of the chilli. Boil for 3 minutes, then cover with a tight-fitting lid or foil and transfer to the oven for 2½ hours, or until the meat is meltingly tender. Uncover and return to the oven for 30 minutes.
Season with more fish sauce or salt, if needed. Scatter over the remaining chilli, the peanuts and Thai basil. Serve with jasmine rice, if liked, and the lime wedges on the side for squeezing.
Typical values per serving when made using specific products in recipe
Energy | 2,630kJ/ 675kcals |
|---|---|
Fat | 47.7g |
Saturated Fat | 26.8g |
Carbohydrates | 24.3g |
Sugars | 12.4g |
Fibre | 3g |
Protein | 35.4g |
Salt | 1.3g |
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