Lamb with chili and mint

4 servings

35 minutes

Lamb with chili and mint is a vibrant dish of Thai cuisine filled with rich flavors and aromas. The recipe is based on juicy pieces of young lamb sautéed to tenderness, with fresh chili adding spiciness. Oyster and fish sauces deepen the flavor, balancing spicy and sweet notes. Mint is a key accent that refreshes the meat and adds sophistication to the dish. This combination makes it perfect for warm summer evenings when you crave something both light and rich. The dish pairs well with rice that absorbs the spicy sauce and highlights its texture. Inspired by Thai culinary traditions, it conveys the spirit of Bangkok street food – expressive, aromatic, and unforgettable.

Energy value per serving

• Calories: 238.5
• Proteins: 8.9g
• Fats: 20.8g
• Carbohydrates: 3.6g

Ingredients

• Lamb: 200 g
• Vegetable oil: 3 tbsp
• Garlic: 1 clove
• Fish sauce: 1 tbsp
• Sugar: pinch
• Oyster sauce: 1 tbsp
• Chili pepper: 1 tbsp
• Lime leaves: 5 pc

Cooking steps

1. Heat oil in a wok or regular pan. Sauté thinly sliced lamb for a few minutes, and before fully cooked, add minced garlic, oyster and fish sauces, sugar, and finely chopped fresh chili. Stir-fry everything together for 1-2 minutes, taste, and add a bit more sugar, sauces, or chili if needed.

   Required ingredients:

   • Lamb: 200 g
   • Vegetable oil: 3 tablespoons
   • Garlic: 1 clove
   • Fish sauce: 1 tablespoon
   • Sugar:  pinch
   • Oyster sauce: 1 tablespoon
   • Chili pepper: 1 tablespoon

2. When the meat is ready, sprinkle with coarsely chopped mint leaves, mix, and remove from heat. Serve with rice.

   Required ingredients:

   • Lime leaves: 5 piece