Lamb Leg Coconut Curry with Green Beans and Kumara on Herbed Rice

Name: Lamb Leg Coconut Curry with Green Beans and Kumara on Herbed Rice
Yield: Serves 6
Ingredients: 625 ml (1 ¼ pints) coconut milk; 400 g (14 oz) green beans, tops removed; 3 tablespoons Thai fish sauce; 2 limes, zest and juice; 1.2 kg (2 ½ lb) boned leg of lamb, excess fat removed, cut into 2 cm (¾ in) cubes; 3 tablespoons peanut oil; 4 medium onions, peeled and finely sliced; 8 cloves garlic, peeled; 1 bunch coriander, roots intact, washed well; ¼ cup finely grated root ginger; ¼ cup fresh rosemary leaves; 4 whole red chillies, seeds intact

Preparation info

Serves
6

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This dish is extremely rich — the first spring lambs are sweet, as is the coconut milk. I like this made with almost an excess of chilli to cut through this sweetness. While rosemary isn’t traditional in a coconut curry, its favour works perfectly with the rest of the ingredients.

Ingredients

4 whole red chillies, seeds intact
8 cloves garlic, peeled
1 bunch

Main course
Gluten-free
Spring
Spicy

Method

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 3<