Minced Lamb with Thai Basil
Yes Larb is a salad and yes it's traditionally made with either finely chopped lean meat or fish, but I will continue breaking both of these rules. Try using medium-fat minced lamb instead of lean in this recipe, and let it cook in its own fat - you will be surprised how this flavors the lamb from within. And served with fragrant Jasmine rice - it's an assault on the taste buds. Enjoy the recipe!
2 tablespoons uncooked Thai sticky rice
500g grams minced lamb (minced chicken, pork or beef will also work well, I buy minced lamb from https://www.themeatclub.com.sg/)
5-6 garlic cloves, chopped
1/2 tablespoon Thai chili powder
1 tablespoon palm sugar
1 tablespoon fish sauce
1 - 2 limes (I use the juice from about 1.5 limes)
1 cup shallots, peeled and sliced
1/2 tablespoon coconut oil
one large handful Thai basil or mint
1/4 cup roasted peanuts, for garnish
1 red chili padi, for garnish
1. Heat a wok on low heat, toss in Thai sticky rice. Toast the rice for about 15 minutes until golden brown. Let it cool, put it in a stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor also works fine but make sure the final result is a coarse powder and NOT fine). Set it aside.
2. On medium-high flame, heat oil in a large wok. Add chopped garlic and fry for about a minute until fragrant.
3. Add minced lamb and stir-fry, breaking it into smaller minced pieces as you go, until its no longer pink (about 3 minutes). Do not overcook as it will toughen.
4. Next add 1 heaping tablespoon of toasted rice powder into the lamb followed by chili flakes, sugar, and fish sauce.
5. Add sliced shallots and give it all a good stir. Take it off the heat, add lime juice and finally add a good handful of Thai basil, stir. Garnish with chopped red chili padi and toasted peanuts. Serve hot with Jasmine rice or lettuce cups.