Lamb with white and black morels

Ingredients for 2 servings:

• 300 g lamb (back fillet)
• 2 tbsp morels, black (Mu-Err mushrooms)
• 2 morels, white (bear claws)
• 1 bell pepper(s), yellow
• 1 can coconut milk (400 ml), unshaken
• 1 tbsp curry paste, yellow
• 2 tbsp fish sauce
• ½ lime(s), the juice.
• 1 tsp sugar
• 1 sprig(s) basil (Bai Horopha, Thai basil, leaves plucked from the stem
• 5 tbsp oil (peanut or soybean oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour slightly boiling water over the mushrooms and soak for half an hour, then cut the flesh into thin slices. After soaking, squeeze the water out a little, trim if necessary, and cut into pieces. Halve the bell pepper, remove the seeds, wash, and peel with a vegetable peeler, then cut into 1cm cubes. Heat a separate pan/wok. Add 3-4 tablespoons of the separated coconut cream from the top of the unshaken can and simmer for 1 minute, stirring continuously. Then stir in the curry paste with a whisk. Bring the mixture to a simmer until small bubbles form and the edges change color and become fragrant. Then add the remaining coconut milk, bring to a boil, and simmer gently for 15 minutes, until small globules of fat appear on top. Add the sugar. Heat the wok with the oil. Pat dry the fillet slices in batches and quickly fry them in the wok, then remove from the pan. Drain about 2 tablespoons of oil from the wok. Add the mushrooms, stir-fry, and after about 1 minute, add the diced bell peppers. Stir-fry for another minute over high heat, then deglaze with the curry. Add the fish sauce and bring to a simmer. Season to taste with lime juice and a pinch of sugar, if desired. Stir in the basil or sprinkle with a few chili flakes at the end.