Instructions: Peel the onion and cut into wedges; peel and finely chop the garlic; cut the lamb into 30mm cubes.

Heat the oil in a large frying pan add the onion and garlic and fry on the simmering plate for 5 minutes.

Transfer to the boiling plate.

Add the lamb and the curry paste and stir fry for 5 minutes.

Add the stock fish sauce and sugar. Bring to the boil.

Place on the floor of the simmering oven and cook for 40 to50 minutes.

Place on the floor of the baking oven and cook for 20 minutes.

Meanwhile slice the bamboo shoots into strips; de seed and slice the red pepper.

Stir into the curry with the herbs and cook uncovered for a further 10 minutes.

Stir in the peanuts and serve at once garnished with basil.

Serve with rice or noodles.

aga tip: use a splatterguard when stir frying the lamb to protect the aga cooker top.

Red curry paste is used to flavour this curry. For a much hotter version use green curry paste instead.

Serves 4

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