Spicy Lamb Curry with Mint and Long Grain Fried Rice

Lamb saddle cut into mock and season with salt and pepper. The finely diced chili peppers and fresh finely chopped mint leaves to the lamb form. Add soy sauce, cornstarch and lime zest, mix well and marinate for fifteen minutes.

Then fry the marinated meat together with the marinade briefly and hotly in hot sesame oil. Add garlic and ginger, season with salt and pepper, transfer to a platter and set aside.

For the sauce: Heat the sesame oil, fry the onion and garlic in it. Add curry paste and pour in coconut milk and lamb stock. Boil the sauce a little bit. Finally, add lemon zest and season with salt. Simmer the sauce for a few minutes on low heat.

Immediately before serving, add the seared meat and the freshly chopped coriander leaves and toss once.

Put the fried long grain rice (see sep. recipe) on a plate, spread the lamb curry evenly on it and garnish with coriander greens, lime slices and halved chili peppers.

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