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

Comments

GG thinks oyster sauce makes everything taste good.

Will try this.
Pip said…
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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