A recipe from the Good Food collection.
3 tablespoons peanut oil
750 g (1 lb 10 oz) lamb backstraps or loin fillet, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 red capsicum (pepper), sliced
3 tablespoons mild sweet chilli sauce
3 tablespoons crunchy peanut butter
250 ml (9 fl oz/1 cup) coconut milk
2 teaspoons soft brown sugar
1–2 tablespoons lemon juice
1 small handful coriander (cilantro) leaves, roughly chopped
40 g (1½ oz/¼ cup) toasted unsalted peanuts, chopped
1. Heat 1 tablespoon of oil in a wok and stir-fry the lamb in batches for 3 minutes, or until browned. Remove from the wok.
2. Heat the remaining oil in the wok, add the cumin, turmeric and capsicum and stir-fry for 2 minutes, or until the capsicum is slightly tender.
3. Return the lamb to the wok and stir in the sweet chilli sauce, peanut butter, coconut milk and sugar. Bring the mixture to boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender and the sauce has thickened slightly. Remove from the heat and stir in the lemon juice, to taste. Garnish with coriander and peanuts, and serve with steamed rice.