Peanut lamb curry

We're still looking for the lime under Pat's hat for this one... 🍋‍🟩 Ingredients 🍛 450g diced lamb leg 1 onion, sliced 2 tbsp Panang curry paste 1 red capsicum, sliced 250ml vegetable stock 400ml coconut milk Microwave rice Handful of peanuts & coriander to serve - optional Method 🧑‍🍳 1. Start the base: Heat a splash of oil in a large frying pan over medium heat. Add the sliced onion and cook for 3-4 minutes until softened. 2. Bloom the paste: Add the Panang curry paste to the pan and cook for 1-2 minutes, stirring, until fragrant and slightly darkened. 3. Cook the lamb: Add the diced lamb to the pan, stirring to coat in the curry paste. Cook for 4-5 minutes until lightly browned. 4. Add the vegetables: Stir in the sliced red capsicum. 5. Simmer: Pour in the vegetable stock and coconut milk. Bring to a gentle simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened slightly. 6. Season: Taste and adjust seasoning with salt if needed. 7. Prepare the rice: Heat the microwave rice according to packet instructions. 8. Serve: Spoon the curry over the rice and finish with a handful of peanuts and fresh coriander, if using. To Serve 🍽️ Add chilli oil or lime wedges