Wednesday, February 13, 2008

Lamb with Palm Sugar

  • 2 tablespoons Cooking oil
  • 500 g Diced lamb
  • 2 teaspoons Chili powder
  • 1 tablespoon Chopped fresh lemon grass
  • 1 tablespoon Grated fresh ginger
  • 300 g Sweet potato, peeled and chopped
  • 2 tablespoons Grated palm sugar or soft brown sugar
  • 2 tablespoons Lime juice
  • 1 cup Water


  • Heat the cooking oil in a large heavy-based pan.
  • Add the lamb in batches and cook over high heat until browned.
  • Drain on paper towels.
  • Add the chili powder, lemon grass and ginger to the pan and cook for 1 minute.
  • 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 uncovered for 30 minutes or until the meat is tender.
  • Serve.

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