Thai Lamb with Noodles
Preparation time: 5 mins
Cooking time: 40 mins
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
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.