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Lamb With Palm Sugar

2 tablespoons oil
500 g lamb, diced
2 teaspoons red chili powder (to taste)
1 tablespoon chopped lemon grass root, white part only
1 tablespoon grated gingerroot
300 g sweet potatoes, peeled and chopped
2 tablespoons grated palm sugar, can substitute brown sugar
2 tablespoons lime juice
1 cup water


Heat the oil in a large heavy-based pand;add the lamb in batches and cook over high heat until browned, drain on paper towel. Add the chilli powder, lemon grass and ginger to the pan and cook for 1 minute. Return the meat to the pan with the sweet potato, sugar, lime juice and water;bring to the boil, reduce heat and simmer covered for 1 hour. Remove the lid and simmer a further 30 minutes or until the meat is tender-watch it doesn't catch and add in a little more water if it looks like it might!

Source: www.food.com