Spicy Thai Lamb Red Curry

2tbsp groundnut oil 900g (2lb) lamb rump steak, trimmed of fat, cut into chunks 1 small aubergine, cubed 2tbsp Thai red curry paste
2 x 400ml cans coconut milk
200g (7oz) sugar snap peas 100g (4oz) baby corn 1 x 220g can bamboo shoots, drained 2tbsp fish sauce juice 1 lime
fresh coriander, chopped 50g (2oz) salted peanuts, chopped 2 spring onions, sliced

1 Heat half the groundnut oil in a large wok and stir-fry the lamb for 3 to 4 minutes, until it has browned, then remove to a plate. Add the remaining oil and fry the aubergine for 3 minutes, until golden. Return the lamb to the wok, add the curry paste and cook for a couple of minutes.
2 Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice. Gently heat for 3 to 4 minutes, to cook the vegetables, then serve in the pan, garnished with the coriander, peanuts and spring onions.
Per serving: 885 calories, 65g fat (40g saturated), 16g carbohydrate

Try it Use cubed chicken breast and reduced-fat coconut milk for a lighter choice.