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.
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.
Comments
Will try this.