Red Lamb Curry

Ingredients for 4 people:

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

For the red curry:

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

Preparation:

1. Place the blade guard carefully.
2. Cut the lamb into large chunks. Season with salt, pepper and flour. Place in the mixing jar with a dash of sunflower oil. Cook on speed 1, 120 degrees, 8 minutes. Remove from the jar and set aside.
3. Remove the protective cover.
4. Place the halved shallots in the jar with the oil from the meat. Cut on speed 10, 30 seconds.
5. Cook on speed 1, 120 degrees, 10 minutes.
6. Add the celery and peppers. Season with salt and pepper. Cook on speed 4, 120 degrees, 7 minutes.
7. Add the peeled apple. Cook at speed 4, 120 degrees, 3 minutes.
8. Remove from the jar.
9. Replace the blade guard. Add the meat. Drizzle with the water and coconut milk. Uncover the jar and place the steamer on top to avoid splashing.
10. Cook on speed 0, 120 degrees, 90 minutes.
11. Stir in the curry paste and cook at speed 0, 90 degrees, 10 minutes.
12. Adjust with more coconut milk if the sauce is too thick.

For the curry paste:

• Place all the ingredients in the mixing jar. Blend on speed 10, 2 minutes. Add a little water if the paste is too dry. It should be creamy. Set aside.