Lamb Panang with Red Wine
Cooking time: 20-40 minutes
Servings: 1-2
Ingredients
1 bag Wild Rice Panang curry
250 g Lamb neck diced
100g Carrot (chopped)
50g White onion (chopped)
1 cup Strong red wine like malbec
2 tbsp Salted butter
Methods
- Turn on medium heat and add butter to the pan
- Wait until melted and stir fry carrots and white onion until soften
- Add diced lamb and half a cup of red wine
- Let cook and until juice almost all evaporated, dd another half of red wine
- Stir occasionally again until half reduced and then add Wild Rice panang curry
- Let simmer for as long as possible
- Serve with Thai jasmine rice
- Enjoy!
Thank you @KS_ate_here for this epic shot!