Purée together chillies, garlic, coriander, ginger, rosemary, lime zest and juice to a fine paste. Mix into lamb and leave to marinate for 1 hour. Heat peanut oil in a large saucepan and fry onions until golden. Add meat and brown it, adding a little extra oil if necessary. Add coconut milk and bring to the boil. Pour on enough boiling water to cover meat by
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