I love the vibrant, fresh flavours of Thai food; ginger, lemongrass, chilli…
It works beautifully in this shredded Thai Lamb Dish, uplifting it to new heights.
Thai lamb served on a bed of cauli rice is always a good idea – whether for a weeknight dinner or a dinner party, it’s definitely going to be a hit!
Time: 1hr +overnight
You will need:
4 cups shredded roast lamb
1 tbsp. sesame oil
3 red chillies
2 green chillies
2 tbsp. freshly grated ginger
1 tsp crushed garlic
1/2 cup water
1 tbsp. red wine vinegar
1 broccoli, broken into florets
2 baby pak choi, sliced in half
1 stalk of fresh lemon grass, sliced and smashed in a mortar & pestle
3 spring onions
1 tbsp. liquid aminos / soy sauce alternative
fresh sweet basil, shredded
1 tbsp. butter
To prepare the ‘angry’ lamb:
Remove the lamb from the bone and pull the meat apart to form shreds of meat.
Fry 4 cups of shredded lamb in a tbsp. of sesame oil until golden, long with the finely chopped chillies, lemongrass, garlic & ginger.
Add the broccoli florets, red wine vinegar, water, ‘soy’ sauce and pak choi, place the lid on and cook for a few minutes until the veggies are just tender. Set aside.
For the cauli fried rice:
Grate the cauliflower to make ‘rice’.
Fry the cauli rice in butter on a high heat, making sure the rice is golden and not cooked soggy. Season with salt, then whisk the egg and pour into the rice, while stir-frying until cooked.
Serve the lamb on a bed of cauli rice and top with shredded basil and sliced spring onions.
You can use more or less chillies as directed, depending on the heat you prefer…