Hot Lamb Thai Salad
- Serves:
- 4
- Preparation time:
- 15
- Cooking time:
- 10 mins
Ingredients
- 450g/1lb New Zealand Lamb neck fillet or leg meat, cut into thin strips.
- ½ Chinese lettuce, washed and shredded
- ¼ cucumber, thinly sliced
- 1 red onion, thinly sliced
- 10 radishes, thinly sliced
- 1 beefsteak tomato, cut into wedges
- 15ml/ tbsp. mint leaves, roughly chopped
- 15ml/1 tbsp. coriander leaves, roughly chopped
- 15ml/1 tbsp. basil leaves, roughly chopped
- 30ml/2 tbsp. lime juice
- 30ml/2 tbsp. light soy sauce
- 10ml/2 tsp. clear honey
- 3 cloves garlic, crushed
- 30ml/2 tbsp. fresh ginger, coarsely grated
- 5ml/1 tsp. ground cumin
- pinch of cayenne pepper
Method
1. Toss all the salad ingredients together and turn into a serving dish.
2. Dry fry the lamb briskly until it is just cooked. Season with salt and freshly ground black pepper, then pile on top of the salad.
3. Mix the dressing ingredients together. Turn the mixture into the frying pan and swirl it around so it heats up and dissolves the frying residue.
4. Pour over the salad and serve immediately.
Tips and hints
- A shredded iceberg lettuce can be used in place of the Chinese lettuce.
- Ready-grated ginger and garlic are now available in jars.
