YIELD: 50 skewers ¼ cup canola oil 1 large onion, diced ½ can green curry paste 1 Tbsp. curry powder 1 cinnamon stick 1 bay leaf 1 tsp tumeric 1 can coconut milk 2 cups creamy peanut butter ¼ cup cilantro, chopped 3 lbs. boneless lamb, cut into large cubes salt and pepper, to taste Anaheim chiles, sliced for garnish In a medium size sauce pan, heat 1 Tbsp. of the oil on low to medium heat, add onion and cook slowly until onion is transclucent. Add curry paste, curry powder, cinnamon ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.