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Thai · Salad

Thai Lamb Grain Bowl

Our tested Slow-Cooked Lamb Grain Bowl: aromatic, generous, and balanced with galangal and chilli. Serves 4 people with plenty to go around.

4.7 from 1,649 cooks
Prep20 min
Cook120 min
Serves4
LevelMedium
Free to cook
Thai Lamb Grain Bowl
Method

How to cook it

Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the kaffir lime leaves and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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