Serves 4

You’ll need:

• 4x 175/6oz.  Welsh leg of lamb steaks
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Halen Mon sea salt, lightly crushed and black pepper
• 2 tablespoons vegetable oil
• 1 leek, finely chopped
• 1 stalk lemon grass, finely chopped
• 2 x 400ml tins coconut milk
• 1 tablespoon thai red curry paste
• 1 teaspoon thai fish sauce
• ½ a red chilli, seeded and finely chopped
• 2 tablespoon chopped coriander
• 450g/1lb. medium egg noodles

What next?

1. In a shallow dish coat the lamb with 1 tablespoon of oil, coriander and cumin and season lightly with freshly ground sea salt and black pepper. Set aside for ten minutes.
2. Heat a non stick frying pan, add 1 tablespoon of oil and fry the lamb steaks over a fairly high heat, until the spices form a crust. For rare lamb cook for approx 3 minutes on each side, longer if you prefer it well done.
3. When the lamb is cooked, remove from the heat and leave to rest.
4. Follow the cooking instructions on the packet for the egg noodles and whilst these are softening heat the remaining oil in a medium size saucepan. Add the leeks and lemon grass, cover and cook for 3 minutes (the leeks should soften but not brown), add the coconut milk, red curry paste, fish sauce and chilli. Mix well and simmer gently for 5 minutes.
5. When the noodles are ready, drain them and add to the coconut milk mixture, mix to coat well.

Recipe from the Welsh Assembly Government