1. Coat the cubes of lamb with flour. In a Dutch oven or heavy saucepan, heat the oil over medium heat. Cook the meat for 1 to 2 minutes on each side.
2. Add the onion and celery, and cook for approximately 2 minutes. Add the Our Compliments Bistro Thai Curry Cooking Sauce and the chicken stock.
3. Cover and simmer over low heat for 45 minutes to 1 hour. Add the almonds. Serve with rice and steamed vegetables.

CHEF’S SECRET

Brown the lamb cubes in butter and oil to add a rich dimension of flavour to the meat.

• Add cardamom, cumin, cinnamon or your favourite spice to personalize your curry.
• Add some chilli paste or a few red pepper flakes to the sauce for a bit of spicy heat.
• Garnish with chopped fresh cilantro or mint leaves just before serving for a burst of fresh flavour.
• Make sure to simmer the lamb until it is perfectly tender and the flavours are infused. Simmering the meat is the key to a successful lamb curry.

Curried Lamb is rich in flavours and aromas, transporting you directly to the fragrant streets of South Asia. This sublime dish blends tender, juicy cubes of lamb with a creamy, flavourful Thai curry sauce, perfectly blending the rich meat texture and delicate spices. Onions and celery add crunch, while slivered almonds lend a nutty, crispy texture. Each bite is a festival of flavours as chicken broth binds all the elements together for a comforting, deeply satisfying meal. Served with fluffy rice and steamed vegetables, this Curried Lamb dish is ideal for a friendly evening or a family dinner.