Stir Fried Lamb with Mint
Over a year ago
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Ingredients
- 3 tbsp vegetable oil
- 2 cloves garlic. peeled & crushed
- 450g lean lamb. thinly sliced
- salt and freshly ground black pepper
- 1 medium aubergine. cut into bite-sized pieces
- 2 tbsp fish sauce (nam pla)
- 1 tbsp brown sugar
- 60 ml water
- 2 fresh red chillies. seeded & sliced
- 20 mint leaves
Accompaniment
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Description
Viv, twin sis, this one is dedicated to you! Foreign food has taken a life time to enter your foody world and lamb is your favourite too! So this one is for you! xxx
Method
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1
1. Heat half the oil and the garlic together in a wok and sweat until the garlic is just golden - care not to burn.
2. Add the lamb and salt and pepper to the wok, stir-fry until brown, about 2 minutes (heat should be fairly high). Remove from the wok, and set aside. Heat the remaining oil in the wok.
3. Add the aubergine to the oil and stir -fry for about 5 minutes or until tender. Return the lamb and carlic to the wok.
4. Add the fish sauce, sugar and water to the wok and heat gently to dissolve the sugar. Stir-fry for another 1-2 minutes. Place in a warmed serving dish. Adjust seasoning.
5. Sprinkle over the chillies and mint leaves and serve.
Chef's Tips
Serve with plain rice and enjoy! The lamb should be juicy and tender. Care not to overcook at any stage.
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