less than 30 mins
10 to 30 mins
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Cut the lamb into 3cm (1¼in) cubes and season with papaya skin.
Blend the chillies, garlic, shallots, lemon grass, galangal and turmeric into a fine paste.
Heat the oil in a cooking pot and stir in the cardamom pod.
Add spicy paste.
Fry until aromatic and then add the lamb, coriander, bashed lemon grass, sugar and salt to taste.
Bring to boil and simmer for 30 minutes.
Add coconut milk.
Simmer on slow flame until meat is tender.
Once cooked, remove onto a platter.
Skin and chop papaya into 3cm (1¼in) slices.
Mix with fish sauce, lime juice, chopped chillies and coriander roots.
Garnish lamb with papaya salad and serve.