A recipe with Thai influences from ” The Sugar Club Cookbook” by Peter Gordon.
Ingredients
- 6 limes
- 2 teaspoons coconut-palm sugar demerara will do
- ½ red chilli seeds removed and finely chopped
- ½ teaspoon asian fish sauce
- ½ teaspoon tamari
- 400 g lamb fillet trimmed and cut into 6 equal strips
- vegetable oil
- 2 teaspoons rice dry-roasted in the oven until golden and then finely ground in a spice mill
- 4 shallots peeled and finely sliced
- 1 cup fresh coriander leaves
- ½ cup fresh mint leaves picked from the tips of the plants
- ½ cup roasted peanuts coarsely ground
Servings:
Instructions
- Grate the zest from three of the limes and then juice all of them; mix with the sugar, chilli, fish sauce and tamari until the sugar has dissolved.
- Sear the lamb strips in a very hot pan with a little oil, being careful not to cook beyond rare, and rest for a couple of minutes in a warm place. Then slice the lamb thinly and place in a mixing bowl.
- Add the dressing, roasted rice, shallots, herbs and peanuts and mix well. Divide into six mounds and eat immediately.
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