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Lamb larb spaghetti

Name: Lamb larb spaghetti
Yield: 4
Ingredients: 300g spaghetti; 2 tbs peanut oil; 500g lamb mince; 1/4 cup (75g) chilli and lemongrass paste; 1 tbs each soy sauce and fish sauce; 1 baby cos lettuce, shredded; 1 Lebanese cucumber, peeled, sliced; 1 red onion, thinly sliced into rounds; 1/2 cup (140g) roasted peanuts, chopped; 2 long red chillies, thinly sliced; Juice of 1 lime; Coriander leaves, to serve

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by Warren Mendes

delicious. team

Feb 15, 2016

Thai salad meets Italian staple, it shouldn't work but really does! Add this spicy pasta to your dinner rotation.

300g spaghetti
2 tbs peanut oil
500g lamb mince
1/4 cup (75g) chilli and lemongrass paste
1 tbs each soy sauce and fish sauce
1 baby cos lettuce, shredded
1 Lebanese cucumber, peeled, sliced
1 red onion, thinly sliced into rounds
1/2 cup (140g) roasted peanuts, chopped
2 long red chillies, thinly sliced
Juice of 1 lime
Coriander leaves, to serve

Method

1.

Cook the pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid.
2.

Meanwhile, heat oil in a frypan over high heat. Cook mince, stirring, for 3-4 minutes until browned. Add the chilli paste, soy sauce and fish sauce. Cook for a further 6-7 minutes until fragrant and slightly caramelised. Stir reserved cooking liquid through mince. Remove from heat.
3.

Top pasta with lettuce, cucumber, onion, peanuts, lamb mince and chilli. Squeeze over lime juice and scatter with coriander leaves to serve.