Recipe: Garlic Lamb

by Habeeb Salloum, Jan 12, 2004 | Destinations: Vietnam / Hanoi

Serves about 6

1/2 cup packed fresh coriander leaves
4 tablespoons vegetable oil
1 1/2 pounds lamb, thinly sliced
1 small head garlic, crushed
3 tablespoons Nuoc Mam sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon pepper
1 chilli, finely chopped

Spread coriander leaves on a serving platter, then set aside.
Heat oil in a wok or heavy frying pan, then stir-fry lamb over medium/high heat for 4 minutes. Stir in remaing ingredients and continually stir-fry until lamb is cooked. Pour lamb with its sauce over coriander and serve immediately while still steaming hot.

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