A recipe from the Good Food collection.
Ingredients
3 tablespoons peanut oil
750 g (1 lb 10 oz) lamb loin fillets, thinly sliced across the grain
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 red pepper (capsicum), sliced
3 tablespoons sweet chilli sauce
60 g (2¼ oz/¼ cup) crunchy peanut butter
250 ml (9 fl oz/1 cup) coconut milk
2 teaspoons soft brown sugar
1–2 tablespoons lemon juice, to taste
4 tablespoons chopped coriander (cilantro) leaves
40 g (1½ oz/¼ cup) unsalted peanuts, roasted, chopped, to serve
Method
1. Heat a wok over high heat, add about 1 tablespoon oil and swirl. Add half the lamb and stir-fry for 3 minutes, or until browned. Remove. Repeat with 1 tablespoon oil and the remaining lamb.
2. Reheat the wok, add the remaining oil and cumin, turmeric and pepper, and stir-fry for 2 minutes, or until the pepper is tender.
3. Return the lamb to the wok. Stir in the chilli sauce, peanut butter, coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender. Remove from the heat and add the lemon juice. Stir in the coriander and sprinkle with the peanuts. Serve.