Laab Muu (spicy Lamb With Mint Leaves)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons rice, uncooked
• 1 stalk lemongrass, thick bottom part only, outer layers discarded and inner layers sliced thinly
• 3 slices fresh galangal root or 3 slices fresh gingerroot
• 2 garlic cloves, peeled
• 3 shallots, sliced
• 1 tablespoon oil
• 1 lb boneless lean lamb, cubed
• 1 teaspoon red chili, minced or 1 teaspoon red pepper flakes, soaked in water then drained
• 1 green onion, minced
• 1 tablespoon cilantro leaf, minced
• 1/2 cup fresh mint leaves
• 4 tablespoons lime juice, freshly squeezed
• 2 tablespoons nam pla
• 1/2 teaspoon sugar

Recipe

• 1 dry fry in a skillet over low heat the rice for about 10 minutes, stirring from time to time, until the rice turns brown. remove and grind to a powder in a blender. set aside.
• 2 dry fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5-7 minutes, until fragrant and golden brown. remove from the heat and set aside to cool. grind in a blender until a fine paste.
• 3 combine the dressing ingredients in a small bowl and mix well.
• 4 heat the oil in a wok or skillet over medium heat and stir fry the lamb and lemongrass paste for 5-7 minutes, until lamb is fully cooked. remove from the heat.
• 5 in a large bowl, toss the cooked lamb mixture with the other non-dressing ingredients (rice powder included) until thoroughly combined then mix with the dressing mixture until thoroughly combined. transfer to a serving platter and serve with raw vegetables and cooked rice, as desired.