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Lamb Laksa by Ros Heathcote

Updated: Apr 26, 2019

I'd been meaning to try this recipe for a while, and because I'm regularly making Pho and Ramen I had a number of useful ingredients at hand, and the time had come. I have to say if you have a half decent food processor you can whizz up a brilliant curry paste in no time. It's far better than buying a shop bought paste as it's fresh in every way, it can also be frozen in portions so you can pop on a curry on the fly. Totally in love with this and will be my go to recipe when I've got a last minute dinner to make.

Serves: 2-3 People

Time: 45 Minutes


Ingredients


* indicates optional ingredients


CURRY PASTE

  • 1 large onion, diced

  • 2-3 stalks of lemongrass (remove outer skin so fresh stalk is revealed)

  • tsp coriander seeds

  • 3-4 small chillis

  • 6 cloves of garlic (peeled)

  • Thumb sized piece of fresh ginger (peeled)

  • 3-4 kefir lime leaves

  • glug of fish sauce

  • glug of tamari

  • glub of pure maple syrup

  • pinch of salt (A good sea or pink salt ideally)generous pinch of ground black pepper

REST OF THE DISH

  • diced grass-fed lamb neck

  • 200g organic full fat coconut milk

  • 1 pouch organic beef bone broth

  • handful been sprouts

  • handful fresh coriander

  • serve with vermicelli or rice noodlesr


Method

  1. Put all of the paste ingredients in a food processor, if you have time and want to be extra fancy both dry roast in a pan the coriander seed and grind in a pestle and mortar (or coffee grinder).

  2. Once the paste is suitably whizzed (it can still be quite textured, no need to make it smooth) heat up a spoonful of coconut oil in a heavy based pan on a medium heat and fry the paste stirring regularly so it doesn't brown. Cook down for 7-10 minutes till your kitchen smells ridiculously delicious.

  3. Add the lamb to the pan and quickly brown off for a couple of minutes (don't worry too much about sealing it completely).

  4. Add the bone broth and turn up the heat until it boils, then turn down to a low simmer and cook down for 5 minutes.

  5. Stir in the coconut milk and cover. Cook on a low heat for 45 minutes.

  6. When there's 10 minutes to go cook the noodles (or as long as the recipe states).

  7. Rinse the noodles in cold water and shake some toasted sesame oil over them if you have any to hand, pour the curry over the noodles and dress with some fresh coriander sprigs and a squeeze of lime juice. Huzzah! It's ready.

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