2 tsp of Vegetable oil
2 1/2 lb of Lamb - cut into large cubes
2 onions - diced
4 cloves of garlic - finely chopped
3 red peppers - diced
1 - piece of fresh ginger - finely chopped
1 Lemon Grass stalk - crushed & chopped
2 red chillies - finely chopped
50g of palm sugar or soft brown sugar
2 Pints of lamb stock
1 tbls of Nam Pla (Thai sauce)
Zest 1 Orange
1 tbls of tomato Puree
2 Tins of Coconut milk
Bunch of fresh coriander - finely chopped

Coriander & Lime dumplings
10 oz of Flour
4 oz of Suet
Zest of 2 Limes
Bunch of fresh coriander - finely chopped
1/2 Onion - finely chopped
4 fl oz of milk
1 egg- beaten
Anglesey Sea Salt & black pepper

METHOD

Heat the oil in a large casserole dish. Season the meat with salt & pepper and brown little by little. Set aside.

In the same dish, brown the onions and garlic for approximately two minutes before adding the red pepper, ginger, lemongrass and the chilli, soften & lightly brown together. Finally add the puree, cook for approximately 4 minutes then add the stock, Nam Pla, sugar, orange zest and meat pieces, stir well.
Cook in the oven at a temperature of 180° for one and a half hours.

Coriander a Lime Dumplings
In a large bowl mix the suet, flour, salt & pepper, onion, lime zest and coriander together. Add the egg and milk. Mix together and shape into dumplings.

After one and a half hours of cooking, remove the casserole from the oven and add the coconut milk, the dumplings and a little coriander and cook for a further half an hour.
Serve with fresh coriander.

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