Red Lamb Curry

Ingredients for 4 people:

• 300 g boneless leg of lamb
• Salt, black pepper
• Flour
• Sunflower oil
• 100 g shallot or 1 small sweet onion
• 50 g celery
• 25 g green pepper
• 25 g red pepper
• 60 g golden apple
• 250 g of coconut milk.
• 80 g of water
• 20 g of toasted and sliced ​​almonds

For the red curry:

• 1 cc of coriander.
• 1 cc of cumin.
• 1 cc of kapi (fermented shrimp paste)
• 15 u. red chilli
• 2 u. shallots
• 6 garlic cloves
• 2.5 cm galangal
• 2 citronella stalks (the white part)
• 6 u. keffir lime leaves
• 2 tbsp. of coriander seeds
• 1 lime peel
• 1 cc of salt
• 1 cc of black peppercorns

Preparation:

1. Carefully attach the blade guard.
2. Cut the lamb meat into large pieces. Season with salt and black pepper, and cover with flour. Pour it into the mixing jug with a jet of sunflower oil. Cook at SL speed, 120 degrees, 8 minutes. Remove from the jug and set aside.
3. Place the shallots in the mixing jug, cut in half. Chop at speed 10, 30 seconds.
4. Add the cooking oil to the meat and cook on speed 1, 120 degrees, 10 minutes.
5. Add the celery and peppers. Season with the salt and black pepper. Cook at speed 4, 120 degrees, 7 minutes.
6. Add the peeled apple. Cook at speed 4, 120 degrees, 3 minutes.
7. Remove from the mixing jug.
8. Put the blade guard back on. Incorporate the meat. Add the water and the coconut milk. Uncover the beaker mixing jug and place the steamer on top to avoid splashing.
9. Cooking at SL speed, 120 degrees, 90 minutes
10. Incorporate the curry paste and cook at SL speed, 90 degrees, 10 minutes.
11. Add some coconut milk if the sauce is too thick.
12. Incorporate the rolled and toasted almonds at the time of serving.

For the curry paste:

• Put all the ingredients together in the mixing jug. Grind at speed 10, 2 minutes. Add a little water if the pasta is very dry. It has to be creamy. Set aside.