Lamb, Basil And Chilli Stir Fry - Thai Style

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g lamb fillets, chopped into small, bite-sized pieces
• 2 tablespoons garlic, finely chopped
• 4 shallots, finely sliced (use golden or red shallots)
• 2 large red chilies, deseeded then finely chopped
• 2 large green chilies, deseeded then finely chopped
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup basil leaves, torn (use thai basil if available, but sweet basil will be fine)
• vegetable oil
• pepper

Recipe

• 1 prepare all ingredients in advance.
• 2 place wok or pan over a moderate heat and add 2 tablespoons oil.
• 3 add garlic and stir fry gently until it is just starting to colour lightly.
• 4 add the sliced shallots and stir fry for a few minutes until they are transparent.
• 5 remove garlic and shallots to another dish and set aside until needed.
• 6 add a little more oil to the pan and increase heat.
• 7 stir fry lamb, in batches, until it is coloured (it doesn't have to be cooked through).
• 8 when the last batch of lamb is cooked, add the shallots and garlic and the remaining lamb to the pan.
• 9 add the chillies and stir fry for a minute or two.
• 10 now add the oyster sauce, fish sauce and palm sugar.
• 11 stir fry for about 5 minutes or so until lamb is cooked and the sauce is slightly caramelised.
• 12 add basil and stir fry until wilted.
• 13 before serving, sprinkle lightly with pepper.
• 14 serve with steamed jasmine rice.