Step 1

Pre-heat oven to 150C.  Toss beef in rice flour to lightly coat.

Step 2

Heat oil in a large, heavy based casserole dish.  Brown meat for 1-2 minutes on all sides (in batches so as to not overcrowd the pan) then remove.

Step 3

Add onion and ginger and stir for a minute before adding all the lamb back to the pot with spices, stirring constantly for 3 minutes until meat is coated and spices are fragrant.

Step 4

Add coconut milk, coconut sugar and peanuts and bring to a simmer.  If liquid does not cover meat, add a little water.

Step 5

Cover and cook in the oven for 2 hours before adding potatoes for a further 1 hour.

Step 6

If you would like to reduce the sauce, move lid slightly to allow some steam to escape when adding the potatoes.

Step 7

Check that the beef is falling apart and potatoes are tender, or cook for a further 15 minutes until they are.

Step 8

Serve with steamed jasmine rice and Thai basil (optional).