Thai Style Lamb Mince Salad

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  • 200gm lettuce leaves
  • 1 punnet cherry tomatoes, halved
  • 1 cucumber, cut into 1 cm slices
  • ½ cup mint and coriander leaves each
  • 1 tsp peanut oil
  • 500 gm lamb mince
  • 4 spring onions, finely sliced
  • 1 large green chili, seeded and sliced
  • 2 tsp ginger, grated
  • 2 tbsp lime juice, fish sauce, and brown sugar, each
  • Salt to taste



Toss together lettuce leaves, tomatoes, cucumber, and chopped herbs. Cover and chill. Heat a non-stick frying pan over high heat, add oil and mince and cook for 10 minutes. Add spring onions, chili, and ginger, and cook for a further 5 minutes. Stir through lime juice, fish sauce, and sugar. Divide the salad into bowls and top each with a portion of mince. Garnish with chopped chili and serve with lime wedges.