Spicy lamb and paw-paw Recipe

Name: Spicy lamb and paw-paw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 grams boneless leg of lamb; 8 x shallots; 1 x lemongrass; 1 1/2 x galangal root; 1 inch turmeric; 1 x papayas large; 2 tablespoons lime juice; 1 tablespoon fish sauce; 1 x hot chili peppers chopped; 4 cloves garlic; 4 x hot chili peppers; 1 x papayas few slices of papaya skin; 2 tablespoons coriander ground; 4 x cardamom pods; 1 x lemongrass; 1 tablespoon brown sugar; 14 ounces coconut milk; 2 tablespoons vegetable oil; 1 x salt; 4 x coriander root finely chopped

Servings: persons

700 grams boneless leg of lamb
8 x shallots
1 x lemongrass
1 1/2 x galangal root
1 inch turmeric
1 x papayas large
2 tablespoons lime juice
1 tablespoon fish sauce
1 x hot chili peppers chopped
4 cloves garlic
4 x hot chili peppers
1 x papayas few slices of papaya skin
2 tablespoons coriander ground
4 x cardamom pods
1 x lemongrass
1 tablespoon brown sugar
14 ounces coconut milk
2 tablespoons vegetable oil
1 x salt
4 x coriander root finely chopped

1
Cut the lamb into 3cm (1 1/4in) cubes and season with papaya skin.
2
Blend the chillies, garlic, shallots, lemon grass, galangal and turmeric into a fine paste.
3
Heat the oil in a cooking pot and stir in the cardamom pod.
4
Add spicy paste.
5
Fry until aromatic and then add the lamb, coriander, bashed lemon grass, sugar and salt to taste.
6
Bring to boil and simmer for 30 minutes.
7
Add coconut milk.
8
Simmer on slow flame until meat is tender.
9
Once cooked, remove onto a platter.
10
Skin and chop papaya into 3cm (1 1/4in) slices.
11
Mix with fish sauce, lime juice, chopped chillies and coriander roots.
12
Garnish lamb with papaya salad and serve.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 700 grams boneless leg of lamb, 8 x shallots, 1 x lemongrass, 1 1/2 x galangal root, and more.

Yes, Spicy lamb and paw-paw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy lamb and paw-paw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions