Name: Lamb with snake beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup (300 grams) jasmine rice; 1 tablespoon peanut oil; 2 shallots, thinly sliced; 2 clove garlic, crushed; 3 centimetre piece fresh ginger (15 grams), grated; 1 fresh small red thai chilli, thinly sliced; 500 gram minced lamb; 1 cup (250 millilitres) chicken stock; 2 tablespoon fish sauce; 1 1/2 tablespoon grated palm sugar; 2 teaspoon finely grated lime rind; 315 gram snake beans, coarsely chopped; 2 tablespoon lime juice; 1 cup loosely packed fresh coriander leaves; 1 cup loosely packed fresh thai basil leaves

Ingredients

1 1/2 cup (300 grams) jasmine rice

1 tablespoon peanut oil

2 shallots, thinly sliced

2 clove garlic, crushed

3 centimetre piece fresh ginger (15 grams), grated

1 fresh small red thai chilli, thinly sliced

500 gram minced lamb

1 cup (250 millilitres) chicken stock

2 tablespoon fish sauce

1 1/2 tablespoon grated palm sugar

2 teaspoon finely grated lime rind

315 gram snake beans, coarsely chopped

2 tablespoon lime juice

1 cup loosely packed fresh coriander leaves

1 cup loosely packed fresh thai basil leaves

Method

1.Cook rice according to packet directions; cover to keep warm.

2.Meanwhile, heat wok over high, add oil; stir-fry shallots, garlic, ginger and chilli until fragrant. Add lamb; stir-fry until browned.

3.Stir in stock, sauce, sugar and rind; bring to the boil. Add beans; stir until tender. Stir in juice and herbs.

4.Serve lamb mixture with rice and lime wedges.

If snake beans are unavailable, use green beans.
Note

Woman's Weekly Food

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Ingredients

Method

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