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Categories:
lamb shallots lemongrass galangal root turmeric lime juice fish sauce hot chili peppers garlic hot chili peppers papaya skin Coriander Ground cardamom pods lemongrass brown sugar coconut milk vegetable oil salt coriander root
Viewed: 25 - Published at: 8 years agoIngredients
- 700 grams boneless leg of lamb
- 8 x shallots
- 1 x lemongrass
- 1 1/2 x galangal root
- 1 inch turmeric
- 1 x papayas large
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 x hot chili peppers chopped
- 4 cloves garlic
- 4 x hot chili peppers
- 1 x papayas few slices of papaya skin
- 2 tablespoons coriander ground
- 4 x cardamom pods
- 1 x lemongrass
- 1 tablespoon brown sugar
- 14 ounces coconut milk
- 2 tablespoons vegetable oil
- 1 x salt
- 4 x coriander root finely chopped
Method
- Cut the lamb into 3cm (1 1/4in) cubes and season with papaya skin.
- Blend the chillies, garlic, shallots, lemon grass, galangal and turmeric into a fine paste.
- Heat the oil in a cooking pot and stir in the cardamom pod.
- Add spicy paste.
- Fry until aromatic and then add the lamb, coriander, bashed lemon grass, sugar and salt to taste.
- Bring to boil and simmer for 30 minutes.
- Add coconut milk.
- Simmer on slow flame until meat is tender.
- Once cooked, remove onto a platter.
- Skin and chop papaya into 3cm (1 1/4in) slices.
- Mix with fish sauce, lime juice, chopped chillies and coriander roots.
- Garnish lamb with papaya salad and serve.
