Lamb with snake beans
Nov 30, 2009 1:00pm- 30 mins cooking
- Serves 4
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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
- 1Cook rice according to packet directions; cover to keep warm.
- 2Meanwhile, heat wok over high, add oil; stir-fry shallots, garlic, ginger and chilli until fragrant. Add lamb; stir-fry until browned.
- 3Stir in stock, sauce, sugar and rind; bring to the boil. Add beans; stir until tender. Stir in juice and herbs.
- 4Serve lamb mixture with rice and lime wedges.
Notes
If snake beans are unavailable, use green beans.