From: Eat Fat, Lose Fat
Yield:
4 ServingsIngredients
2 Tbsp lard or Mary’s Oil Blend (See Other Recipe)
2 cups leftover beef or lamb, cut into 1/4 inch pieces
1 can whole coconut milk
2 cups beef stock
1 tsp red curry paste
1 inch piece ginger, peeled and chopped
Juice of 1 lemon or 2 limes
1 tsp coconut or maple sugar
1 tsp sea salt
2 tablespoons chopped fresh basil leaves
1 red pepper, seeded and cut into strips
1 cup Chinese peas, ends removed and cut on an angle into 1/2 inch pieces
Instructions
Warm lard in a large pot over medium heat. Add meat and saute, stirring frequently, for 10 minutes, or until meat has browned. Add remaining ingredients and simmer until vegetables are tender.
