Lemongrass lamb stew

Ingredients

600 g leg of lamb
30 g Bresc Lemongrass puree
20 g Bresc WOKginger
30 g Bresc Garlic chopped
30 g shallot, chopped
20 g Bresc WOKchilli
25 g palm sugar
1 lime
30 g fish sauce
20 g coriander, mint and Thai basil, chopped
2 dl coconut milk
1 packet rice vermicelli
1 pointed pepper
1 leek
1 onion
oil for frying

Preparation method

Slice the leek, pointed pepper and onion into strips. Cut the leg of lamb into slices. Mix the lime juice with the palm sugar and rub the mixture into the meat. Stir-fry the meat with the lemongrass, garlic, ginger and chilli and then add the coconut milk and stew. Season with a little fish sauce. Bring a pan of water to the boil and soak the rice vermicelli in it for 2 to 4 minutes, drain and rinse. Stir-fry the vegetables with the rice vermicelli and season with a little fish sauce. Serve with the stewed meat and garnish with the chopped herbs.