Thai Style Pot Roast
recipe
Thai Style Pot Roast
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Anyone who loves Thai food will adore this recipe – lamb slow-cooked in the oven with lemon grass, coconut milk, ginger, coriander and chilli.
Ingredients
1 tbsp olive oil
- 1 stalk fresh lemon grass, thinly sliced.
- 1 cm/1/2in piece fresh root ginger, peeled and finely chopped
- 1 red chilli, deseeded and chopped
- 1.1 kg half shoulder of lamb
- 225ml coconut milk
- juice and rind of 1 lime
- 1 tbsp coriander seeds, crushed
- 1/2 tsp chilli powder
- 2 red onions, cut into quarters
- 1 green pepper, deseeded and cut into chunks
- 1 tbsp fresh coriander, roughly chopped
- pinch each of salt and ground black pepper
- fragrant rice, to serve
Serves:
4
Preparation:
30
Cook Time:
105
Total Time:
135min
Directions
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- Preheat the oven to //gas mark then heat the oil in a large frying pan over a medium heat. Fry the lemon grass, ginger and red chilli for minutes. Add the lamb and brown on all sides to seal the meat. Meanwhile mix the coconut milk, lime juice and rind, coriander seeds and chilli powder in a large jug.
- Arrange the red onions in a single layer in a large casserole dish. Remove the lamb, lemon grass, ginger and red chilli from the frying pan. Arrange on the bed of onions and pour over the coconut milk sauce, season to taste and cover with a tight-fitting lid. Cook in the centre of the oven for hour minutes.
- Remove the casserole dish from the oven and add the pepper and coriander. Cover and return to the oven for a further minutes. Remove and allow the lamb to rest for minutes before carving. Serve with fragrant rice and a little of the coconut sauce spooned over.
Source: Tesco
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