Recipe

Lamb with snake beans

Nov 30, 2009 1:00pm
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lamb with snake beans
  • 1 1/2 cup (300 grams) jasmine rice
  • 1 tablespoon peanut oil
  • 2 shallots, thinly sliced
  • 2 clove garlic, crushed
  • 3 centimetre piece fresh ginger (15 grams), grated
  • 1 fresh small red thai chilli, thinly sliced
  • 500 gram minced lamb
  • 1 cup (250 millilitres) chicken stock
  • 2 tablespoon fish sauce
  • 1 1/2 tablespoon grated palm sugar
  • 2 teaspoon finely grated lime rind
  • 315 gram snake beans, coarsely chopped
  • 2 tablespoon lime juice
  • 1 cup loosely packed fresh coriander leaves
  • 1 cup loosely packed fresh thai basil leaves

Method

Lamb with snake beans
  • 1
    Cook rice according to packet directions; cover to keep warm.
  • 2
    Meanwhile, heat wok over high, add oil; stir-fry shallots, garlic, ginger and chilli until fragrant. Add lamb; stir-fry until browned.
  • 3
    Stir in stock, sauce, sugar and rind; bring to the boil. Add beans; stir until tender. Stir in juice and herbs.
  • 4
    Serve lamb mixture with rice and lime wedges.

Notes

If snake beans are unavailable, use green beans.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food