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
• 1 large papaya
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 chopped chilli
• 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.