Larb lamb is a lamb salad that is eaten as a lettuce wrap. The mix of herbs and lime makes the meat aromatic and delicious. Add some plain yogurt if desired.
1 tablespoon peanut oil
1 stalk lemongrass, trimmed and chopped finely
4 cloves garlic, crushed
2 small red chili, seeded and sliced
1/2 inch knob fresh ginger, chopped finely
750g lamb mince
1 medium sized cucumber, peeled, seeded and sliced thinly
1 small red onion, sliced thinly
1 cup bean sprouts
1/2 cup Thai basil leaves
1 cup fresh coriander leaves
8 large iceberg lettuce leaves
For the dressing:
1/2 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons oyster sauce or soy sauce
2 tablespoons peanut oil
2 teaspoons grated palm sugar
First prepare the dressing by combining the lime juice, fish sauce, oyster sauce, peanut oil, and palm sugar in a small bowl. Mix well and set aside.
Heat the oil in a wok or frying pan. Sauté the lemon grass, chili, garlic and ginger for 2 minutes or until fragrant. Add lamb and cook it for 6-8 minutes or until it is browned. Pour in 1/3of the sauce. Stir-fry until the liquid evaporates.
Put the meat to a medium sized bowl. Add the dressing, cucumber, onions, bean sprouts, basil and coriander leaves. Gently toss to combine. Serve with lettuce leaves.
Photo Courtesy Of: David Jackmanson