This spicy lamb dish is filling and warm with greens. It is great in wraps, over rice or rice noodles.
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Spicy Lamb with Green Beans, Thai Basil, and Scallions
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This spicy lamb dish is a flavorful combination of tender lamb, aromatic spices, and fresh greens, perfect for serving over steamed jasmine rice.
Ingredients
- 1 lb (450 g) top round lamb or another boneless cut, such as shoulder
- 1 tbsp hot curry powder
- 1 tsp cumin powder
- 3 cloves garlic, chopped
- 3 slices ginger, minced
- 1 green bird's eye chili, chopped
- 2 tbsp (30 ml) black bean and garlic sauce
- 2 tbsp (30 ml) soy sauce
- 1 cup (100 g) green beans, trimmed and cut into 2-inch pieces
- 1/2 cup (20 g) Thai basil leaves
- 3 scallions, sliced
- 2 tbsp (30 ml) vegetable oil
- Steamed jasmine rice, for serving
Instructions
- Thinly slice the lamb and place it in a large bowl. Add the hot curry powder and cumin powder, mixing well to coat the lamb evenly.
- Add the black bean and garlic sauce and soy sauce to the lamb, ensuring the pieces are well coated. Let it marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic, ginger, and bird’s eye chili, sautéing for about 1 minute until fragrant.
- Add the marinated lamb to the skillet and stir-fry for 5-7 minutes until the lamb is browned and cooked through.
- Add the green beans to the skillet and stir-fry for another 3-4 minutes until they are tender-crisp.
- Stir in the Thai basil leaves and scallions, cooking for an additional 1-2 minutes until the basil is wilted.
- Serve the spicy lamb mixture over steamed jasmine rice.
Notes
- This dish is versatile and can be served in wraps or over rice noodles instead of jasmine rice.
- For a milder version, reduce the amount of bird’s eye chili or omit it entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 750
- Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
- Cholesterol: 70
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Frequently Asked Questions
What cut of lamb works best here, and can I substitute another meat?
The recipe calls for 1 lb of top round lamb or boneless shoulder — both are lean enough to slice thin and stir-fry quickly without turning tough. If lamb isn’t available, thinly sliced beef flank or chicken thigh can stand in without changing the marinade.
Why does the recipe use black bean and garlic sauce alongside soy sauce?
The 2 tbsp of black bean and garlic sauce adds a fermented, umami depth that plain soy sauce alone doesn’t provide — it’s what gives the marinade its savory backbone. The 2 tbsp soy sauce layers on saltiness and helps the spices (hot curry powder, cumin) adhere to the sliced lamb during the 15-minute marinate.
How do I dial back the heat without losing flavor?
The recipe notes you can reduce the amount of bird’s eye chili or omit it entirely. The hot curry powder also contributes heat, so swapping it for a mild curry powder gives you another lever without dropping the aromatic complexity.
Can I serve this in something other than jasmine rice?
Yes — the recipe and notes explicitly mention wraps and rice noodles as equally good bases. Leftovers can be refrigerated in an airtight container for up to 2 days.
