How to Make Thai Lamb Laarb

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories and offers a similar umami flavor.

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

rice powder

🥗Healthier: ground almonds

💰Cheaper: cornstarch

Ground almonds provide a nutty flavor while cornstarch is a cost-effective thickener.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice has a similar acidity and flavor profile.

Make a spice parcel using foil and add black peppercorns, ground cinnamon, coriander seeds, caraway seeds, dried Thai chili peppers, star anise, whole nutmeg seeds, Indian long pepper, cloves, and sliced galanga.

Roast the spice parcel at 300 degrees Fahrenheit until aromatic and golden brown, checking for color and smell.

Grind the roasted spices into a smooth powder resembling coffee grounds.

In a sauce pot over medium heat, add oil and the ground spices, mixing until aromatic.

Chop palm sugar and add it to the pot with 2 cups of fish sauce, stirring to combine.

Turn the heat down to low and cook the mixture until it thickens into a paste, stirring occasionally.

Toast pine nuts in a pan over medium heat until golden brown, stirring frequently.

Dice shallots and place them in a mixing bowl.

Roughly chop Thai basil, mint leaves, and dill, adding them to the bowl with the shallots.

Trim the lamb loin, removing sinewy pieces, and slice it thinly before chopping into small cubes.

Combine the chopped lamb with the herb mixture and spice paste, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens