Recipe

Lamb larb

Nov 30, 2009 1:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Lamb larb
  • 1 tablespoon peanut oil
  • 1 (10g) stick fresh lemon grass,chopped finely
  • 2 fresh small red thai chillies,chopped finely
  • 2 clove garlic, crushed
  • 1 (15g) piece fresh ginger,chopped finely
  • 750 gram lamb mince
  • 1 lebanese cucumber, seeded, sliced thinly
  • 1 small red onion, sliced thinly
  • 1 cup (80g) bean sprouts
  • 1/2 cup thai basil leaves, loosely packed
  • 1 cup fresh coriander leaves, loosely packed
  • 8 large iceberg lettuce leaves, washed, dried
Dressing
  • 1/3 cup (80ml) lime juice
  • 2 tablespoon fish sauce
  • 2 tablespoon kecap manis
  • 2 tablespoon peanut oil
  • 2 teaspoon grated palm sugar
  • 1/2 teaspoon sambal oelek

Method

Larb lamb
  • 1
    To make dressing: Place all ingredients in a screw-top jar; shake well to combine.
  • 2
    Meanwhile, heat oil in wok; stir-fry lemon grass, chilli, garlic and ginger on medium high heat for about 1-2 minutes, or until fragrant.
  • 3
    Add lamb; stir-fry, in batches, for about 2-3 minutes, or until lightly browned and just cooked through.
  • 4
    Return lamb to the wok with a third of the dressing; stir-fry for about 2 minutes, or until most of the liquid has evaporated.
  • 5
    In a large bowl, place the remaining dressing with lamb mixture, cucumber, onion, sprouts and herbs; toss larb to combine.
  • 6
    Serve larb in lettuce leaves.

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