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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From the cookbook The Essential Asian Cookbook Ingredients:
2 tablespoons oil |
500 g lamb, diced |
2 teaspoons red chili powder (to taste) |
1 tablespoon chopped lemon grass root, white part only |
1 tablespoon grated gingerroot |
300 g sweet potatoes, peeled and chopped |
2 tablespoons grated palm sugar, can substitute brown sugar |
2 tablespoons lime juice |
1 cup water |
Directions:
1. Heat the oil in a large heavy-based pand;add the lamb in batches and cook over high heat until browned, drain on paper towel.
2. Add the chilli powder, lemon grass and ginger to the pan and cook for 1 minute.
3. Return the meat to the pan with the sweet potato, sugar, lime juice and water;bring to the boil, reduce heat and simmer covered for 1 hour. Remove the lid and simmer a further 30 minutes or until the meat is tender-watch it doesn't catch and add in a little more water if it looks like it might!
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