4 pers. | 55minutes

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 500g of ground lamb
  • 2 garlic cloves, crushed
  • 1 tablespoon of grated fresh ginger
  • 1 egg
  • flour
  • 1 onion, quartered
  • 1 red pepper and 1 yellow pepper, cut into thin strips
  • 3 tablespoons of peanut oil
  • 100g of yellow curry paste (or less if desired)
  • 140ml of AYAM ™ coconut milk
  • 1 ½ tablespoon lime juice
  • 15g chopped coriander

Preparation:

1. 1. Combine ground lamb, garlic, and ginger. Roll the mixture into balls. Sprinkle lightly with flour.
   2. Heat 2 tablespoons of oil in a non-stick pan. Add the meatballs and cook over medium heat for 4 minutes or until lightly browned. Remove and wipe the pan with paper towels.
   3. Heat the rest of the oil in the pan, add the onion and peppers; stir on the heat for 2 minutes.
   4. Add the yellow curry paste and the lamb meatballs. Cover and cook over low heat for 15 minutes or until the meatballs are cooked through. Stir from time to time.
   5. Stir in the coconut milk and lemon juice; reheat.
   6. Serve everything sprinkled with cilantro.