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
Units
Scale
- 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