Fancy a Ruby Murray?

I have been cooking up a storm in the kitchen recently, but that's what happens if you leave the window open ;)

I decided to share my simple curry recipe as I surprised myself with how easy it was to cook!

Tom's "Lambo" Curry (because it's red hot...)
Feeds 2-3 (or Tom + 1 friend!)

Ingredients


1x red chili
1x garlic clove
1x bunch coriander
2x celery stalk
1x lime
1x red pepper
1x parsnip (large)
1x carrot
1x chinese lettuce
5-600g lamb (organic if poss)
3-4 tsp red curry paste (depending how hot you like it!)
1x 400ml tin of coconut milk
1-1.5 cups of quinoa

How to do it


Visit www.tomtheamazingchef.com and follow the directions. ONLY KIDDING! Here's how...

1. Chop parsnip and carrot into large cubes and boil for approximately 8-10 mins or part boiled (not soft)
2. Chop the chili, garlic and coriander. Heat a little toasted sesame oil in a pan (good for flavour) and fry the garlic and chili for 2-3 mins.
3. Chop the lamb into cubes and add to chili and garlic fry on medium heat for 5 mins, turning intermittently.
4. Cut 2 slices of lime add to pan. Squeeze a little of remaining lime into pan, stir in.
5. Drain parsnip and add to pan, stirring in.
6. Add 3-4 tsp of red curry paste to the mix, stir in.
7. Add coconut milk and mix in, stirring regularly.
8. Simmer on low-medium heat for 8-10 mins, to cook lamb through and thicken sauce. Test lamb periodically to get your meat perfect!

Serve with basmati rice or quinoa for a healthy change from white rice.

Happy eating! :)