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Ingredients (12)
450.00 g | tenderloin lamb fillet — cut into cubes |
15.00 ml | red thai curry paste |
45.00 ml | atchar — mango |
SALAD
150.00 g | carrots — julienned |
1.00 | cucumber — cut into julienne strips |
150.00 g | mixed bean sprouts |
2.00 | mango — sliced |
50.00 ml | fresh coriander — torn |
DRESSING
1.00 | lemon — zest and juice |
1.00 | garlic — cloves, finely chopped |
30.00 ml | fresh chillies — 573 |
sea salt and freshly ground black pepper |
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