Thai Lamb with Noodles

Preparation time:    5 mins
Cooking time:           40 mins
Serves:                       2

What you need

200g John Penny lamb neck fillet, cut into bite size pieces
1 tbsp Thai red curry paste
250ml carton coconut cream
1 tbsp water
2 cloves garlic, thinly sliced
2.5cm piece of fresh ginger peeled and finely chopped
150g fine green beans or red peppers, sliced
1 x 300g pack straight to wok thick udon noodles or boiled rice
chopped coriander
juice of 1 lime

How to cook

In a bowl, mix the curry paste and the coconut cream with a tablespoon of water. Add the lamb, garlic and ginger and stir well.

Tip everything into a pan, bring to the boil, cover and leave to simmer for 25 minutes, stirring now and again.

Add the beans or peppers and simmer for 5 minutes. Stir in the noodles so they separate and mix into the sauce, or cook your rice.

Add the chopped coriander and lime juice, season and scatter with coriander leaves.

Click here to pre-order our cookbook
Why not submit one of your own recipes?
  • Follow us on twitter
  • Find us on Facebook

  •