Recipe for Dan Gordons Thai Lamb Curry

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Yield:

Ingredients:

Amount	Ingredient
1 x	(3- to 4-pound) leg of lamb, boned and cubed into 2 inch chunks
2 stalk	lemon grass, top third discarded, rest chopped
15 x	cloves garlic, chopped
1 lrg	knob ginger, peeled and finely chopped
1 lrg	onion, coarsely chopped
2 tbl	olive oil
1/2 x	to 3 tablespoons Thai red curry paste
1 tbl	shrimp paste
1 x	(14-ounce) can coconut milk

Instructions:

Instructions: Mix lamb with lemon grass, garlic and ginger. Marinate 30 minutes. Saute onion over medium high heat with olive oil. When onions are translucent, add lamb. Saute lamb until cooked through, about 15 minutes. Mix curry paste and shrimp paste with 1/2 cup water until lump free. Add mixture to the lamb. Stir in coconut milk and fish sauce, and continue to cook for 5 more minutes. Serve over rice, if you like.

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