Ingredients
18 total- 100ml sunflower or vegetable oil, plus 1 tsp
- 400g lamb neck fillet, diced
- 2½ tbsp ginger paste
- 2½ tbsp garlic paste
- 3 onions, peeled, 1 halved, 2 diced
- 2 fresh bay leaves
- 2 tbsp dried sage
- 1 echalion shallot, diced
- 1 tsp tomato paste
- ½ tsp ground cloves
- ½ tsp fennel seeds, ground
- 3 red peppers, chopped
- 2 red chillies, finely chopped
- 3 heaped tbsp smooth peanut butter
- 50ml unsweetened soya milk
- 150ml lamb stock (or lamb cooking liquid)
- 1 tsp light brown sugar
- 6 tbsp pickled red onion, to serve (optional)
Method
6 stepsStep 1
Heat the 1 tsp oil in a large casserole dish. Add the lamb and sear over a high heat until browned all over.
Step 2
Reduce the heat to medium and add 1½ tbsp each of the ginger and garlic pastes; fry for 2-3 mins until aromatic. Pour in enough cold water to comfortably cover the lamb, add the halved onion, bay leaves and sage; bring to the boil. Reduce to a simmer and cook covered for 90 mins or until the lamb is soft.
Step 3
For the peanut sauce, heat the 100ml oil in a large pan, add the shallot and fry for 2 mins. Add the remaining 1 tbsp ginger and garlic pastes and fry for 5 mins more or until the shallot is softened and golden. Stir in the tomato paste, followed by the ground cloves and fennel seeds, and cook for 5 mins more.
Step 4
Meanwhile, in a blender, blitz the peppers, diced onions and chillies until smooth. Tip into the pan and cook for 7 mins.
Step 5
Add the peanut butter, soya milk and stock (or use the drained liquid from the lamb once the meat is cooked in step 6); cook over a medium heat for 15 mins. Stir in the sugar and season to taste.
Step 6
Drain the lamb, discarding the bay leaves and onion. Add the lamb to the peanut sauce and cook for 5 mins, turning to coat and warm through. Serve with pickled red onion, if you like.