Warm lamb's lettuce 'Thaiger'

Ingredients for 4 servings:

• 2 tbsp curry paste, red (Thai curry paste)
• 1 tbsp coriander root(s), chopped
• 1 tbsp ginger, very finely chopped
• 2 garlic cloves, chopped
• 3 tbsp oil (peanut oil)
• 2 tbsp soy sauce
• 500 g lamb from shoulder or leg
• 100 g sugar snap peas, halved
• 300 g tagliatelle pasta, short or rigatoni
• 1 bell pepper(s), red, diced
• 1 zucchini, diced
• 6 spring onions, chopped
• 2 chili peppers, long red, pitted, cut into thin strips
• 4 tbsp mint, fresh, chopped
• Coriander leaves, chopped
• e.g. ginger, finely chopped
• 1 tbsp oil (peanut oil)
• 40 ml lime juice
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sugar, optionally a little more
• 1 garlic clove(s), pressed

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Puree the curry paste, coriander root, garlic, ginger, soy sauce, and 2 tablespoons of oil with a hand blender. Cut the meat into thin slices across the grain and mix thoroughly with the paste. Cover and marinate in the refrigerator for 2 to 3 hours. Blanch the snow peas and rinse with cold water. Cook the noodles in plenty of salted water until tender. Mix all of the dressing ingredients well together. Heat the wok, add 1 tablespoon of oil, and toss to coat. Fry the meat in batches for about 5 minutes, stirring frequently. Allow to cool slightly. Then place the meat in a large bowl with the snow peas, noodles, bell peppers, zucchini, chilies, and spring onions, toss with the dressing and mint. Sprinkle with coriander leaves or serve separately. If you like, you can also sprinkle finely chopped ginger over the salad.