Thai Lamb Stir-Fry

This zesty mixture is great over a bed of brown-rice noodles or brown rice. Update this dish through the year by using seasonal vegetables at their peak.


Makes four to six servings

Preparation time: 30 minutes

  • 2 tsp. sesame or sunflower oil
  • 1 lb. lamb meat (leg or stew meat) cut into 1/2-x-1-inch slices
  • 1 large yellow onion, thinly sliced
  • 2 tbs. minced gingerroot
  • 2 to 3 tbs. Thai red curry paste
  • 2 cups thinly sliced carrots (about 2 medium)
  • 1 bunch asparagus, cut into 2-inch lengths
  • 1 15-oz. can coconut milk
  • Salt
  • 8 oz. brown-rice noodles, steamed brown rice, or roasted potatoes
  • 1/2 cup fresh Thai basil, chopped
  • 1/4 cup fresh mint, chopped
  • 1 lime, cut into wedges

Heat the sesame oil in a cast-iron skillet and add the lamb and onions. Sauté until the onions begin to caramelize. Add the gingerroot, curry paste, carrots, and asparagus. Sauté five minutes, then add the coconut milk. Simmer until the vegetables are al dente. Season with salt if needed. Spoon the stir-fry over brown-rice noodles, brown rice, or roasted potatoes. Top with chopped Thai basil and mint, and serve with lime wedges.

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