Spicy lamb and paw-paw
Fresh and very spicy, nice flavor! 20
20
Ingredients
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 |
* |
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.
Nutrition Facts
Serving Size 129g (4.6 oz)Amount per Serving
Calories 29685% of calories from fat
% Daily Value *
Total Fat 28g
43%
Saturated Fat 19g
97%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 289mg
12%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
5%
Sugars g
Protein
7g
Vitamin A 5%
•
Vitamin C 14%
Calcium 6%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?