This Thai Pancakes leans on fish sauce and palm sugar to do the heavy lifting. We smoke the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and palm sugar 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. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the kaffir lime leaves and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.
Add the spinach 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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