Thai-Style Lamb Curry

1 T. Olive oil
2-3 T. Thai red curry paste (FYI - dish is very hot w/3 T, also I use Thai Kitchen brand curry paste which has no funky ingredients)
2 -1/2 c. canned coconut milk
2 -1/2 pounds ground lamb (or lamb cut 1" cubes)
salt and pepper to taste
Garnish: 1/2-3/4 c. chopped cilantro

Warm oil over LOW heat, add curry paste, stir and cook for about 5 minutes then add coconut milk. Cook and stir for another 3 minutes. Add the lamb, bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1 to 1-1/2 hours for ground lamb or 1-1/2 to 2 hrs for cubes, stirring from time to time. The meat should be soft; if not continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick (becomes gravy-like). Taste for seasoning (adjust with salt and pepper) and serve garnished with cilantro (I actually stir it in after taking pan off heat). Six servings.

Adapted from Fran McCullogh's The Low-Carb Cookbook for Thai-Style Beef Curry

Note: A friend tried this recipe substituting Thai roasted red chili paste and basil for the curry paste and cilantro respectively and it came out much milder but still quite good.

From: Becky Coleman on the PaleoFood list. Posted 4 May 1999.