Thai Ginger Lamb & Veggie Larb

• While the rice is cooking, finely chop carrot 
(or grate if you prefer). 
• Roughly chop Asian greens. 
• Thinly slice celery.

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook carrot and 
celery, tossing, until softened, 4-5 minutes. 
• Add Asian greens and cook, tossing, until  
wilted, 1 minute. Transfer to a bowl. 

• Return the frying pan to high heat with a drizzle 
of olive oil. Cook lamb mince and a pinch of 
chilli flakes (if using), breaking up with a spoon, 
until just browned, 4-5 minutes. 
• Add ginger paste and remaining garlic and 
cook, tossing until fragrant, 1 minute. 
• Add oyster sauce, the brown sugar and water 
(for the sauce) and stir to combine.  

• Return veggies to the pan with the lamb and 
season to taste with salt and pepper. Toss  
to combine.