DECONSTRUCTED LAMB CURRY
INGREDIENTS (SERVES 4)
1 lamb back strap
1 cup rice, boiled
2 tbs red curry paste
Hillfarm ginger infused canola oil
1 cup coconut milk
1 tsp fish sauce
few thin slices of palm sugar
few kaffir lime leaves
1/4 spanish onion, thinly sliced
1 green chilli, sliced
1 spring onion stick, sliced
small handful of peanuts, crushed
In a saucepan over a medium heat add the curry paste and a drizzle of the ginger infused oil. Let it heat up for a minute and then add the coconut milk, let it bubble for 3-4 minutes and bring the heat down.
Next add the fish sauce, palm sugar, lime juice and lime leaves to the pan. Take the saucepan off the heat and allow everything to infuse.
Drizzle the steak with oil and sprinkle a pinch of salt. Cook the steak in a hot pan over a high heat for 2 minutes each side. Rest the steak for 2 minutes. Serve with the peanuts sprinkled on top.