Chilli cumin lamb with peanuts and herbs from Two Asian Kitchens: Recipes from Australia's Master Chef by Adam Liaw

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Notes about this recipe

  • Melanie on April 19, 2016

    I really enjoyed this - great depth of flavour and the taste was very different to me with a good amount of heat. I substituted basil for the coriander which worked well, this just needs lots of fresh herbs. Served with the suggested rice and a quick veg stir fry.

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