Thai Style Lamb

Remove the seeds from the chilies with a sharp kitchen knife and chop finely.

Heat the peanut oil in a heated large wok.

Add the shallots, lemongrass, garlic, kaffir lime tamarind paste, sugar, leaves, and chilies to the wok form, and cook for 2 minutes, stirring constantly.

Cut the lamb into thin strips or cubes with a sharp kitchen knife. Fry the meat in the wok for approx. 5 min. Turn frequently to the other side to coat the meat pieces evenly with the spices. Pour the coconut milk into the wok and let it bubble up. Then reduce the temperature and gently simmer everything together for about 20 minutes.

Add cherry tomatoes and cilantro, cook for 5 min. Divide evenly on plates and bring to table very hot. Serve with fragrant rice.

Tip To store fresh cilantro, rinse with cold water and shape wet into a freezer bag. Seal the freezer bag tightly, and place it in the vegetable compartment of your refrigerator.

Tip: Always use aromatic spices to enhance your dishes!

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