Try Something Special
Thai Lamb

Cooking Time approx 15 minutes
 

Ingredients (serves 4)  450g (1 lb) lean minced lamb  150g (5 oz) dried noodles  2 x 15ml sp (2 tbsp) Thai red or green curry paste  150ml (1/4 pt) coconut milk  150g (5 oz) mixed mushrooms, quartered  50g (2 oz) sugar snap peas, sliced  8 spring onions, cut into thin strips  Fresh red chillies for garnish

Method

• Cook noodles as per pack instructions.
• In a large non-stick wok or saucepan, dry-fry mince until browned and thoroughly cooked, about 6-8 minutes.
• Add the curry paste, coconut milk and mushrooms and cook for 3-4 minutes.
• Stir through noodles, sugar snap peas and spring onions and cook for a further 1-2 minutes.
• Serve with extra stir-fry vegetables.

CHEAT'S TIP: Substitute the paste and coconut milk for a jar of shop-bought curry sauce.

www.meatmatters.com