Spicy lamb & paw-paw
Fresh and very spicy, nice flavor!
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 700 | grams |
boneless leg of lamb
|
*
|
| 8 | x |
shallots
|
*
|
| 1 | x |
lemongrass
|
*
|
| 1 ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7E+2 | grams |
boneless leg of lamb
|
*
|
| 8 | x |
shallots
|
*
|
| 1 | x |
lemongrass
|
*
|
| 1.5 | x |
galangal root
|
*
|
| 1 | inch |
turmeric
|
*
|
| 1 | x |
papayas
large |
*
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
fish sauce
|
|
| 1 | x |
hot chili peppers
chopped |
*
|
| 4 | cloves |
garlic
|
|
| 4 | x |
hot chili peppers
|
*
|
| 1 | x |
papayas
few slices of papaya skin |
*
|
| 3E+1 | ml |
coriander
ground |
|
| 4 | x |
cardamom pods
|
*
|
| 1 | x |
lemongrass
|
*
|
| 15 | ml |
brown sugar
|
|
| 404.6 | ml/g |
coconut milk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
| 4 | x |
coriander root
finely chopped |
*
|
Directions
Cut the lamb into 3cm (1¼in) 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 (1¼in) slices. Mix with fish sauce, lime juice, chopped chillies and coriander roots. Garnish lamb with papaya salad and serve.
