I was lucky enough to have access to a few kilos of lamb.. Great quality with a good fat to meat ratio.. And we all know that’s all important! 

So what to make? 

There is a Thai dish we really enjoy.  Laab namtok, so let’s start there! 

The mince is cooked in quite a curious way.. It’s kinda fried in water.. Lamb into uncle bens wok.. With water.. 

Adding garlic and ginger paste.. Chopped Coriander root , spring onions and pink shallots.. 
  
Then the seasoning.  

It’s stunning!! 

Adding fish sauce to taste.. 

A final flourish of fresh chopped coriander.. 

Certainly a tasty dish.. Boxed up it will make a great supper during the week.. 

Now then.. The rest of the lamb? 

Keema , queema, that great dish! 

Fried off the lamb with chopped pink onion, garlic and ginger paste,  Some water , potatoes, and the seasoning.  

Adding coriander , peas and a splash of water.. 

To go with this it has to be flatbreads.. 

Atta gold flour, simply mixed with warm water into a dough .. 

Simply rolled out and cooked on the iron pan.. 

Yup scrummy indeed.. With a dollop of lebenese yoghurt.. 

Categories: Dinners/Suppers, Lambs, Lunches, previous posts, Recipes

Tags: chappati made easy, ground lamb recipes, keema with potatoes and peas, laab namtok from scratch, queema recipe, what to do with minced lamb, whst to do with ground lamb