Stir-fry lamb with chili & mint

Stir-fry lamb with chili & mint

10 reviews, 4.8 star(s). 100% would make again

Ready in 30 minutes

Stir-fry lamb with chilli & mint

"I substituted fresh basil for the mint, and like cdsheaffer, used asian chili paste instead of the chilis. I also used brown sugar instead of sugar. It was truly delicious. I haven't done a lot of cooking with fish sauce, and I loved how it brought all the other flavors together."

Ingredients

2 tbs peanut oil
400 grams lean lamb; cut into strips
1 clove garlic; chopped
1 tbsp fresh red chilli; finely chopped
2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp sugar
4 tbsp mint leaves; plus extra to garnish, finely chopped
1 jasmine rice, Steamed; to serve

Original recipe makes 2 Servings

Servings  

Preparation

1. Heat the oil in a wok over high heat. Add the lamb and stir-fry for about 1-2 minutes until almost cooked. (You may need to cook the lamb in 2 batches so as not to overcrowd the wok.) Add the garlic, chilli, oyster and fish sauces and sugar. Stir-fry for a further 1-2 minutes.

2. Taste to check the seasoning balance. (Don't be afraid to add more chilli, sugar or sauces, to taste.)

3. When the lamb is cooked through and tender, stir in the mint leaves. Remove from the heat and serve with the steamed jasmine rice, garnished with extra mint.

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Calories Per Serving: 702 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

Very Good. I'd start with a little less fish sauce if you're not accustomed to very salty dishes.
yvang6n3 9m ago

Yum! Works really well with a simple Greek salad on the side or even mixed into the final dish. It works well with the lamb and mint, and turns it from a stir-fry into a warm summer salad!
caila 1y ago

So quick and easy and delicious as well.
Heatherferg 2y ago

Fantastic and quick to make! Added another chilli for that extra kick !
sahar83 2y ago

Yummy, this is lovely ....
Beesbehive 3y ago

Simple but Very Tasty. Not spicy hot despite the chili but refreshingly minty!
Wollongirl 3y ago

I substituted fresh basil for the mint, and like cdsheaffer, used asian chili paste instead of the chilis. I also used brown sugar instead of sugar. It was truly delicious. I haven't done a lot of cooking with fish sauce, and I loved how it brought all the other flavors together.
coyoteconscious 4y ago

Superb! Easy to make and my missus loves it too. :-)
Baldwin85 4y ago

Delicious - I used Chinese Chili Garlic Saude instead of chopped chilis.
cdsheaffer 6y ago

. [I posted this recipe.]
Col 7y ago

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