Lamb With Coconut Milk

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons oil (corn or something neutral in flavor)
• 2 -3 lbs boneless lamb shoulder, cut into 2-inch chunks
• 1 teaspoon pepper
• 1 tablespoon minced garlic
• 2 small fresh chilies, stemmed, seeded and minced
• 4 cups cconut milk
• 2 tablespoons nam pla (fish sauce)

Recipe

• 1 heat oil over med-high heat until it shimmers, then add meat. brown well on all sides, about 10 minutes. sprinkle with pepper.
• 2 turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. add garlic and chiles. cook, stirring, for about 30 seconds. add coconut milk and nampla. raise heat; bring to a boil, then turn heat to low again. partially cover pan. adjust heat so that it simmers steadily.
• 3 cook for at least one hour, stirring every 15 minutes. do not let the bottom burn. if it becomes too thick, add water of about 1/2 cup or so at a time. cook until meat is very tender.