Lamb Fillet Massaman Curry with Jasmine Rice

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and chop the potato.

Place the potato in a saucepan, cover with water and bring to the boil. Boil until tender.

Peel and finely chop the lemongrass.

Peel and finely chop the red onion.

Chop the lamb fillet, cover and place in the fridge to rest.

Julienne the capsicum.

Add the rice to the pan of boiling water and cook until tender (around 11mins).

Trim the green beans and chop the baby corn into chunks.

Heat the oil in a wok over high heat.

Add the lemongrass, red onion and lime leaves to the pan and sitr fry until fragrant and the onions have softened.

In a frying pan, heat olive oil in a pan over high heat.

Add the massaman curry paste and stock to the wok. Using the back of a wooden spoon, mix the curry paste into the stock until dissolved.

Add the lamb to the frying pan and cook until browned.

Add the coconut milk to the wok and stir to combine.

Drain the potato.

Add the capsicum, green beans and corn.

Stir the potato and peanuts through the curry.

Stir the lamb into the curry.

Stir through the fish sauce dressing.

Drain the rice and distribute among serving bowls.

Distribute the curry among serving bowls.