Name: Lamb larb
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tsp sunflower oil or canola variety; 400 g lean lamb mince; 1 tbs Gourmet Garden Seasoning, Thai Stir-In; 250 g cherry tomato halved; 200 g coleslaw, without dressing; 1 tbs fish sauce; 1 medium lime(s) juiced; 250 g bean sprouts; 0.5 cup(s) fresh coriander leaves, chopped

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Ingredients

sunflower oil

2 tsp, or canola variety

lean lamb mince

400 g

Gourmet Garden Seasoning, Thai Stir-In

1 tbs

cherry tomato

250 g, halved

coleslaw, without dressing

200 g

fish sauce

1 tbs

lime(s)

1 medium, juiced

bean sprouts

250 g

fresh coriander

½ cup(s), leaves, chopped

Instructions

Heat a wok over medium-high heat. Add oil and heat for 10 seconds. Stir-fry lamb, breaking up lumps, for 3–4 minutes or until browned. Stir in seasoning paste and reduce heat to low. Add tomatoes and stir-fry for 2 minutes or until tomatoes start to soften.
Add coleslaw mix, fish sauce and juice and stir-fry for 1 minute. Top lamb mixture with bean sprouts and coriander to serve.

Notes

SERVING SUGGESTION: Brown rice vermicelli noodles. TIP: You will find the stir-in seasoning in the fresh herb section of the supermarket.

Lamb larb

Ingredients

Instructions

Notes

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