Slow Cooked Thai Lamb Curry | Recipe | Simply Beef & Lamb

Ingredients

• 675g lean boneless lamb shoulder cut into 2.5cm/1 inch cubes
• 1 x 400g coconut milk
• 4 spring onions, sliced
• 2 green or red chillies, deseeded and fineley sliced
• 2 garlic cloves, peeled and crushed
• 2.5cm piece fresh root ginger, peeled and finely chopped
• 1 tablespoon coriander seeds, finely crushed
• 2 fresh lemon grass stalks (available at all good supermarkets), finely sliced
• Large handful fresh coriander leaves
• Large handful fresh basil leaves
• 2 tablespoons sunflower oil