Lamb with Basil and Vegetables Preparation Time: 20 minutes | Cooking Time: 15 minutes 2 cloves garlic 2 large fresh red chilies 1 medium carrot 1 medium brown onion 2 tablespoons oil 1 1/2 tablespoons tandoori curry paste 500g lamb fillet, thinly sliced 230g can bamboo shoots, drained, sliced 4 green onions, chopped 1/3 cup shredded fresh basil leaves 1 tablespoons fish sauce Cut garlic, chilies and carrot into thin strips. Cut brown onion into wedges.

Heat 1/2 the oil in wok, stir-fry garlic and chili until lightly browned; remove from wok. Reheat wok, stir-fry brown onion until soft, remove from wok.

Add remaining oil to wok, heat oil, cook curry paste 1 minute. Stir-fry lamb in batches until tender.

Return lamb and onion to wok with remaining ingredients, stir-fry until hot. Serve lamb mixture topped with garlic and chili.

Serves 4.

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Best made close to serving.

Per serving: 15.3g fat, 276 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks