Green Coconut Curry Lamb

1. Pat the lamb cubes dry. Add salt and pepper.
2. Heat a drizzle of olive oil in a large pan over high heat.
3. Sear the lamb cubes for 1 to 2 minutes per side until browned. Remove from the pan and reduce heat to medium.
4. Add the curry paste, garlic, chilli pepper and zest. Cook for 2 minutes.
5. Add the coconut milk, stock and fish sauce, simmer for 3 to 4 minutes.   
6. Return the lamb to the pan. Bring to a boil.
7. Cover and cook over low heat for 45 minutes to an hour.  
8. In the meantime, preheat the oven to 400°F (200°C).
9. Place the broccoli on a baking. Mix with a drizzle of olive oil, salt and pepper.
10. Cook in the oven for 22 to 25 minutes until it is browned and crispy.
11. In a pot, bring 1.5 cups of water to a boil. Pour in the rice, cover and cook over low heat for 10 to 12 minutes.
12. Once the lamb is cooked, remove it from the pan with a slotted spoon.
13. Bring the liquid to a boil for 4 to 5 minutes. Add the cornstarch and whisk  until the sauce thickens.  
14. Put the lamb back in and add the peas. Mix.  
15. Serve in a bowl with the rice and broccoli. Garnish with the nuts, basil and lime juice to taste.

Chef Gabrielle Pellerin’s recipe.