Lamb with Lime Leaves

Ingredients:

serves 4

  • 2 fresh red Thai chilies
  • 2 tbsp. peanut oil
  • 2 garlic cloves, crushed
  • 4 shallots, chopped
  • 2 lemongrass stems, sliced
  • 6 fresh kaffir lime leaves
  • 1 tbsp. tamarind paste
  • 2 tbsp. palm sugar
  • 1 lb / 450 g lean boneless lamb (leg or loin fillet)
  • 1/2 pint / 300 ml / 2-1/2 cups coconut milk
  • 6 oz/ 175 g cherry tomatoes, halved
  • 1 tbsp. chopped cilantro
  • freshly cooked Thai fragrant rice, to serve


( Cooking Measurement Chart )

Procedures:
  1. Using a sharp knife, seed and very finely chop the chilies. Reserve until required.
  2. Heat the oil in a large, preheated wok.
  3. Add the garlic, shallots, lemongrass, lime leaves, tamarind paste, sugar, and chilies to the wok and stir-fry for 2 minutes.
  4. Using a sharp knife, cut the lamb into thin strips or cubes.
  5. Add the lamb to the wok and stir-fry for 5 minutes, tossing well so that the lamb is evenly coated in the spice mixture.
  6. Pour the coconut milk into the wok and bring to a boil.
  7. Reduce the heat and let simmer for 20 minutes.
  8. Add the cherry tomatoes and chopped cilantro to the wok and simmer for 5 minutes.
  9. Transfer to serving plates and serve hot with fragrant rice.

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