The best grass fed shoulder of lamb is braised slowly with our mild, but pungent, thick coconut based sauce with potatoes and peas to create one of the most favoured Thai curries. It is finished with fresh coriander and needs to be served with steam jasmine or brown rice and some steamed Asian vegetables, such as bok choy. Add some extra chilli, if you like. Feeds two people when added to staples such as rice and greens.
Chef’s suggestion: Serve with steam jasmine or brown rice and some steamed Asian vegetables, such as bok choy.
Ingredients: Lamb (32%), chicken stock, potato, coconut milk, peas, curry paste, onion, palm sugar, fish sauce, vegetable oil, coriander, cumin, nutmeg, cardamom, shrimp paste.
- No added preservatives
- No artificial colours or flavours
- Gluten and lactose free
- Contains shrimp paste in the curry paste