500 g diced lamb
chopped fresh lemon grass (white part only)
1 tablespoon grated fresh ginger
300 g sweet potato, peeled and chopped
2 tablespoons grated palm sugar
2 tablespoons lime juice
1 cup water
Heat up a large heavy-based pan with
the oil Add the diced lamb in small batches. Cooked over high until the
meat is browned. Remove and drain on paper towels. Add the lemon grass,
ginger and chili powder to the pan. Cook for 1 minute. Add the meat back
to the pan with the sweet potato, lime juice, sugar and water. Bring to
the boil with reduced heat. Simmer with a lid for 1 hour. Remove the
cover and simmer uncovered for 30 minutes or until the lamb is tender.
Serve hot with steamed hot rice.