A great pan full for the weekend, any leftovers will freeze well for
the busy busy days.
Serves 4
2 tablespoons sunflower oil
2 large onions, diced
3/4 cloves garlic, chopped
thumb size piece ginger, chopped
½ teaspoon chilli flakes
sea salt and black pepper
500g minced lamb
1 tablespoon peanut butter
1 tablespoon brown sugar
juice of 1 lime
400ml coconut milk
few handfuls of baby spinach and 2/3 scallions, chopped
Heat the oil and sauté the onions, garlic, ginger and chilli for 3/4 minutes, season, allow
to cool completely. Place the lamb in a large bowl, add half the onion mixture, mix well,
shape into small meatballs about 30g each. Heat a little more oil in a large pan and brown
the meatballs nicely. In another pan heat the remaining onion mixture, add the peanut butter,
sugar, allow the sugar to just caramelize, then add the lime juice, coconut milk and seasoning.
Add the meatballs to the sauce and simmer gently until fully cooked, just before serving add in
the spinach and chopped scallions. Keep an eye on the liquid, top up with a little water if necessary.
Taste for seasoning. Serve with basmati rice or rice noodles.