Thai Lamb

This recipe is from magazine clipping in one of my Marbig folders. When we made it recently my husband changed it, and we thought it was better, but I don't have the modifications with me. It is a very nice recipe in its original form too. I will add them later.

Thai Lamb with Chilli & Mint

Serves 4

1/4 cup (60ml) peanut or rice bran oil
400g lean lamb, cut into thin strips
1 garlic clove, finely chopped
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 birdseye chilli, seeded, finely sliced
1/2 cup torn mint leaves
steamed rice, to serve

Heat oil in a wok on high. Stir-fry lamb for 2 minutes, until almost brown. Add garlic, oyster and fish sauces, sugar and chilli and stir-fry for another 2 minutes, until lamb is cooked. Stir through mint and serve with steam rice.

From: Australian Table October 2006

Note: be careful not to add too much salt.

Curly Mint


GG thinks oyster sauce makes everything taste good.

Will try this.
Sounds yummy,I just need to get some mint. I would imagine that with the fish sauce and oyster sauce that no salt would be needed.

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