In the mood for spicy Thai flavours, then our Thai style lamb with green beans dish will totally hit the spot. Make some steamed jasmine rice and give it a go. This dish cooks very quickly so get all the preparation done in advance and dinner will be ready in a flash.
500g Ritchies lamb stir fry strips or lamb leg steaks, finely sliced
1 tablespoons peanut oil
300g green beans, cut in 4cm pieces
1 small capsicum, deseeded and cut in fine strips
2 garlic cloves, finely sliced
4 spring onions, cut in 4cm lengths
1 cup low salt chicken stock
2 tablespoons fish sauce
2 tablespoons palm sugar, grated (or brown sugar)
2 small Thai chilli or bullet chilli (more if you like things very spicy)
In a small bowl combine the stock, fish sauce, lime juice and palm sugar. In a large wok or frying pan on a very high heat get the peanut oil smoking hot, then add the lamb. Stir rapidly until the lamb is sealed and just starting to brown.
Add the garlic, beans, capsicum, chilli and spring onion. Stir the vegetables and meat rapidly for about 2 minutes or until the garlic starts to smell fragrant. Pour in the stock with the palm sugar and fish sauce, again stir rapidly. At the last minute add the lime juice and lime rind or kaffir limes, stir and check the seasoning (you want a good blend between salty, sweet and sour) and add a little more fish sauce or sugar or lime to your taste.
Just before serving when the all the flavours are combined, add the remaining aromatic herbs (coriander and basil) for a final kick of flavour. Serve immediately with jasmine rice and lime wedges.