Ingredients
700g/1lb 3¾oz of boneless leg of lamb
few slices of papaya skin
2 tsp of ground coriander
4 cardamom pods
1 lemon grass, bashed
1 tsp of brown sugar
1 400g/14¼oz tin of coconut milk
2 tbsp of oil
salt
4 chillies
4 clove garlic
8 shallots
1 lemon grass
1½ galangal
2 cm of turmeric
For the papaya salad:
1 large papaya
2 tbsp lime juice
1 tbsp fish sauce
1 chopped chilli
coriander root, finely chopped
Method
1. Cut the lamb into 3cm (1¼in) cubes and season with papaya skin.
2. Blend the chillies, garlic, shallots, lemon grass, galangal and turmeric into a fine paste.
3. Heat the oil in a cooking pot and stir in the cardamom pod.
4. Add spicy paste.
5. Fry until aromatic and then add the lamb, coriander, bashed lemon grass, sugar and salt to taste.
6. Bring to boil and simmer for 30 minutes.
7. Add coconut milk.
8. Simmer on slow flame until meat is tender.
9. Once cooked, remove onto a platter.
10. Skin and chop papaya into 3cm (1¼in) slices.
11. Mix with fish sauce, lime juice, chopped chillies and coriander roots.
12. Garnish lamb with papaya salad and serve.
