A classic Vietnamese favourite, full of leafy greens and a hearty beef based broth.
600g raw lean lamb leg steaks
1 garlic, crushed
1 onion, diced
1 Tbs Massaman curry paste
1 tsp turmeric
1/2 tsp cumin
1/2 tsp cinnamon
1 Tbs salt-reduced chicken-style stock powder
1 3/4 cups water
1 tsp fish sauce
2 tsp salt-reduced soy sauce
2 Tbs cornflour
1/4 cup water
75g roasted peanuts
200g green beans
Peel and cut potato and lamb into large dice. Generously coat a large saucepan (that has a lid) with cooking spray and sauté lamb and garlic until meat has browned. Add onion, curry paste, turmeric, cumin, cinnamon and stock powder, combine well. Cook 1 minute.
Add potatoes to pan, stir well. Add water, fish and soy sauce to pot. Once boiled put lid on, reduce to a medium boil for 15 minutes.
Remove lid and cook 5 minutes or until potato is cooked. Add the green beans. Combine cornflour with a quarter cup of water, add to pot stirring well until sauce has boiled and thickened.
Top with roasted peanuts.
Replace lamb with lean rump steak, skinless chicken breast or 400g diced tofu. Suitable to be frozen.
Credits: Annette Sym; Symply Too Good To Be True, Book 5
Photo Credits: www.goodhousekeeping.co.uk