Stir-fried Basil Chilly Lamb: Dish 2, November 9th, 2013

9 11 2013

We first had this dish in Thailand, in variations of beef and chicken and loved it each time. I intended to make this with chicken but as I got down to cooking it, I realized I only had lamb mince at home. So what does one do, but improvise. So, here goes.

Serves 2
Ingredients:
Lamb mince:250gm
To steam the mince: 2 bay leaves, 1 whole onion (halved), 2-3 cloves of garlic, smashed
3-4 cloves of garlic, finely chopped
Ginger, same amount as garlic, finely chopped
1 mid-size onion, finely chopped
3 green chillies, finely chopped;  if you’re using the fiery red chillies,  2 should be enough
10 odd mushrooms chopped, optional
1 tbsp soya sauce, 1tbsp vinegar,  1tbsp fish sauce,  1tbsp red chilli sauce-all mixed together in a bowl
A pinch of sugar
A pinch of white pepper
7-10 fresh basil leaves
1tbsp white oil

Method:
1. Steam the mince in a pressure cooker, with the ingredients mentioned above. I steam mince to get rid of the smell. If it doesnt bother you too much, you can skip this step
2. Add oil to a wok or frying pan
3. Add the garlic and the green chillies to the pan only once the oil is steaming hot
4. Fry till it releases the flavours and smell
5. Add the mince with all the ingredients,  except the basil leaves. Please notice that NO EXTRA SALT has been added since the sauces are very salty
6. At this point, your cooking time will depend on whether the mince has been steamed earlier or not
7. Keep frying on low heat, well, till the mince absorbs all the flavours
8. Keep tasting to check softness of the mince. You can check for salt at this stage
9. Add the basil leaves and stir fry quickly and take off the fire
10. Serve with steamed rice

wpid-Chilly-basil-stir-fried-mutton.jpg

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