Balinese Lamb

5 fresh red thai chilies, seeded & coarsely chopped
2 tsp fish sauce
2 med brown onions (300g), coarsely chopped
3 cloves garlic, quartered
50g fresh ginger, peeled & coarsely chopped
2 tbsp desiccated coconut, toasted
1 tbsp peanut oil
700g lamb filets, thinly sliced
1 tbsp brown sugar
1 tbsp ketjap
1 tbsp soy sauce 1 tbsp lime juice

Blend or process chilies, sauce, onion, garlic, ginger and coconut until mixture forms a paste. Heat oil in wok; stir-fry lamb, in batches, until browned. Add chili mixture to wok; stir-fry until fragrant. Return lamb to wok with combined remaining ingredients; stir-fry until heated through. Serve with steamed rice.

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