Preparation Time: 50 minutes
Cooking Time: 25 minutes
500 g butterflied leg of lamb
for the red curry:
½ Tbsp coriander powder
½ Tbsp cumin powder
½ tsp black pepper, ground
1 tsp dried shrimp paste
4 red chillies, roughly chopped , use fresh or dried
8 shallots, roughly chopped
2 Tbsp vegetable oil
2 kaffir lime leaves, chopped
6 cloves garlic, roughly chopped
3 Tbsp fresh coriander, chopped , also called cilantro
4 sticks lemon grass, chopped
1 tsp salt
1 tsp paprika
1 tsp turmeric
2 Tbsp honey
Step 2: Prepare the barbecue
If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbecue, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3: Make the curry marinade
Into the blender add the coriander powder, cumin, pepper, shrimp paste, chillies, shallots, oil, lemon grass, garlic, fresh coriander, kaffir lime leaves, salt, turmeric, paprika and honey. Blend well until you have achieved a puree, stopping when necessary to scrape the sides of the blender bowl.
Step 4: Marinate the lamb
Put the lamb into a bowl and spoon in some of the curry. Mix well and marinate for at least half an hour.
Step 5: Grill the lamb
Place the lamb on to the grill. Close the lid if your barbeque has one as this will help the meat to cook thoroughly. Grill for 10-12 minutes on each side for medium-done.
Step 6: Slice the lamb
Remove the lamb, let it rest and slice it on the cutting board.
Step 7: Plate
Arrange the lamb on a plate with the herbs to accompany.
Step 8: Serve
The lamb can be served on a bed of rice or with the herb salad and a piece of bread. If you have left over marinade just add some coconut cream, cook it a little and you will have a great red curry sauce as well.