lamb larb

Lamb Larb

many many (and many) years
i lived in thailand.
it was during my
formative years
so please know
i will not be able to provide
any kind of reference for
the best street food
but i can tell you that
they really are the
land of smiles.

we have plans to honeymoon
with the goal of
until then, i console myself
with this salad

this really simple thai salad
can be prepared ahead of time
be served hot
or at room temp
any ground meat will do
and other than the random
cleaning of herbs
very simple to put together

what’s your favorite thai dish?

Lamb Larb

lamb larb

1 lb organic ground lamb
1/4 white onion (red would be better) thinly sliced
1/4 cup water
2 stalks of green scallions/onions, diced
handful of kale, washed & rough chopped (sooooo optional, omit if authenticity is your thing)
3 TBL lime juice
3 TBL fish sauce
dried red pepper flakes
1 thai chili
cilantro leaves and mint, washed & dried, amount according to preference
1/8 cup of toasted rice powder (recipe/instructions follow)

toasted rice powder

1/8 cup of rice or gluttonous rice

dry roast in pan over medium heat until turns a light brown. grind in spice grinder until powder-ized.

cook ground lamb in skillet with no oil, with a wooden spoon be sure to separate the big chunks. go for medium heat, if you go too high it’ll caramelize the meat and that’s not the goal. cook through. at this point, i usually strain the meat of any excess oil/fat. the dish is supposed to be juicy so i add water, it’s up to you. return the meat back to the pan, add in the green onions and kale (this is just *my* addition because i had an excess of the stuff in the fridge, this is very optional) and cook until wilted.

take off heat, add in the onion slices, mix it through. allow to cool and then season with lime juice and fish sauce. season according to taste, i went with 3 TBL of each but you can certainly add more or less. i also added a dash of red pepper flakes and diced thai chili for pretty color. right before serving i add in the mint and cilantro leaves and top with rice powder.

this dish can be served at room temp or hot, with lettuce leaves or sticky rice.

others who’ve made this:
wandering chopsticks