Ingredients Jump to Instructions ↓

  1. 675g (1 1/2 lb) lean boneless lamb leg, shoulder or neck fillet, cut into 2 1/2cm (1 in) cubes 15ml (1 tbsp) sunflower oil 1 (400g) can coconut milk For the green curry paste: 4 spring onions, sliced 2 green or red chillies, deseeded and finely sliced 2 garlic cloves, peeled and crushed 2 1/2cm (1 in) piece fresh root ginger, peeled and finely chopped 15ml (1 tbsp) coriander seeds, finely crushed 2 fresh lemon grass stalks (available at all good supermarkets), finely sliced large handful fresh coriander leaves large handful fresh basil leaves salt and freshly milled black pepper 30ml (2 tbsp) sunflower oil extra sliced chillies, spring onions or fresh coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.

  2. Transfer to a large bowl, add the lamb mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight.

  3. Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender.

  4. Add the coconut milk and simmer for a further 5-7 minutes.

  5. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.


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