Thai lamb dishes?

Question

Are there any Thai lamb dishes? My gf loves lamb and Thai food so I wanted to make her a dish that combines both but havent found any decent recipes.

thanks!

Answer 1

There are not a whole lot but I suggest you take your fav Thai dishes (or her fav Thai dishes) and just substitute lamb instead.  Dont forget to adjust the cooking time accordingly.

Here's a few:

http://importfood.com/recipes/singapore_...

http://www.atasteofthai.com/index.php?pa...

http://www.atasteofthai.com/index.php?pa...

http://www.bbc.co.uk/food/recipes/databa...

http://www.calorieking.com/recipes/Lamb/...

Answer 2

Curried Braised Lamb Shank with Three Onion Couscous Recipe Courtesy of Ming Tsai  

Show:  East Meets West With Ming Tsai  

Episode:  Lamb--Shanks and Sandwiches  



In a large pasta bowl, place a small mound of couscous and top with shanks. Ladle sauce on shanks and garnish with chopped green scallions.

6 large lamb shanks (8-10 inches long)

3 cups AP flour

1/2 cup madras curry powder

1 tablespoon chili powder

1/4 cup coarse ground fennel

1/4 cup coarse ground coriander

Canola oil to cook

2 onions chopped

2 stalks celery chopped

2 large carrots chopped

1/4 cup garlic minced

1/4 cup ginger minced

1 bottle red wine

1/4 bunch fresh thyme, picked and roughly chopped

1 cup dark soy sauce

1 banana

6 kaffir lime leaves

3 Thai bird chilies

Water

Salt and black pepper to taste

Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning.

THREE ONION COUSCOUS:

1 tablespoon canola oil

1 yellow onion, finely diced

1 bunch scallions, chopped (save green part for garnishing)

1 red onion, finely diced

2 tablespoons virgin olive oil

1/3 cup dried currants

3 cups couscous

6 cups boiling water

Salt and black pepper to taste

In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous and check for seasoning.

Answer 3

I love www.recipezaar.com for all my recipes! They have sooo much to choose from. Here is a link to a page containing their recipes for "thai lamb". See if any of these will fit for your situation...

http://www.recipezaar.com/recipes.php?s_...

Good luck and God Bless!

Answer 4

Grilled Leg of Lamb with Mango and Mint sauce

Recipe courtesy Executive Chef James Babian

For the Marinade:

4 ounces olive oil

3 ounces good red wine

2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat

2 tablespoons chopped lavender leaves

2 tablespoons minced garlic

3 tablespoons pineapple juice

3 tablespoons Worcestershire sauce

1 orange, peeled in strips with potato peeler

4 ounces sliced onion

4 star anise buds, cracked

1 tablespoon cracked black pepper

2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue

Garlic cloves, peeled

Hawaiian sea salt

Freshly ground black pepper

For the Mango Mint sauce:

2 ounces rice wine vinegar

3 tablespoons granulated sugar

2 ounces good dry white wine

3 ounces mango puree

1 Hawaiian (Thai) chile pepper finely minced

1 tablespoons freshly grated ginger

2 ounces veal stock

2 tablespoons fresh chopped mint leaves

Hawaiian sea salt

Fresh ground black pepper

Optional Garnish:

Vegetables, grilled

Mango slices, grilled

Feta cheese

Mint sprigs

Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.

Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.

Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.

In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.

Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

Answer 5

Here's one:

http://www.route79.com/food/lamb-hotpot....

I just Google "Thai Lamb" .... lots more recipes if you do that search.

Answer 6

Desi Chef is right, I worked in Singapore and most of the lamb dishes there were either Malay, Indian or Paranakan, they do use goat meat in Thailand so those dishes can be used with lamb, and any of the many curry's whether there red, green or yellow can be done with it, and it goes well with coconut curries as it tones done the gaminess of the meat, mutton is more common in that area also.

Answer 7

I don't think that Thai cuisine ever uses lamb, however you should probably take a Thai beef or pork recipe and substitute lamb.