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A Weekday Menu Recipe

 

 

Chilli Lamb with Mint   HT  MC  Vietnamese  15mins


 

Serves 4     Hot   Lamb  Fish  Herbs  Main Course  Dairy Free  Eggless  Vietnam  Asia  Asian

 

 

Ingredients
2 tbsp Vegetable oil
450g/1lb Lean Lamb, cut into thin strips
2 Garlic Clove, finely chopped
2 tbsp Oyster Sauce
2 tbsp Fish Sauce (Nuoc Mam)
teasp Sugar
2-3  Fresh Chili Peppers, finely sliced 
6 tbsp Freshly shredded Mint Leaves
 

Instructions


1. Heat the oil in a wok add the lamb and stir-fry for 5 minutes.

 

2. Add the garlic, oyster sauce, fish sauce, sugar and chili and stir-fry for a further 2 minutes . 

 

3. Adjust the seasoning if necessary then stir in the mint leaves and serve immediately.   

 

 

Serving Suggestions :

Accompaniments

Dry fried Green Beans Noodles with Almonds

Dessert

A refreshing Sorbet

 

 

More Lamb  Recipes  |    Lamb Cuts  |  More Vietnamese Recipes

 

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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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