Serves 4-6 people
Preparation time: 30 minutes
Total time: 3 and a half hours
material
**For raab paste: **1 piece to 2 slivers Galangal
6 dried thai chili
¾ teaspoon ground cinnamon
1 whole star anise
1 Baileyfart
1 whole cardamom pods
1 whole cloves
1 teaspoon coriander seed
1 teaspoon caraway seeds
1 Indian long pepper (Dili)
1 piece nutmeg
½ teaspoon whole black pepper
¼ cup|60ml Vegetable oil
1 cup|250ml fish sauce
1 cup | 220 grams palm sugar
**For Raab:**1/2 cup | 75 grams Pine nut
1 shallot (finely diced)
¼ cup | 250ml olive oil
1-2 tablespoons rab paste
2 tablespoons fried shallotplus for garnish
1 lb | 450 g lamb loin, trimmed and minced
kosher salt, to taste
¼ cup|3 g coarsely chopped Thai basil leaves
¼ cup | 5 grams coarsely chopped mint leaves
¼ cup | 7 grams of coarsely chopped dill
1 (4.9 oz | 140 g) package Black sesame rice crackers
direction
- Make raab paste: Heat oven to 300°F. Galangal, chillies and dried spices are mixed in an aluminum bag and he roasts in an uncovered oven for 2 hours. Shake every 30 minutes to move the spices. Remove from oven, let cool, and grind all spices in a spice grinder.
- Heat vegetable oil in a small saucepan over medium-low heat. Add ground spices and reduce heat. Add the fish sauce and palm sugar and simmer until a thick paste forms, about 45 minutes to an hour. Cool and set aside.
- Toast the pine nuts: Heat a small skillet over medium-low heat. Add pine nuts and cook for 3-4 minutes until golden brown. Place in a small bowl and let cool.
- Make the raab: In a large bowl, combine half the pine nuts, shallots, olive oil, raab paste, and 2 tablespoons of the fried shallots with the chopped rum. Season with salt.
- Mix herbs in a small bowl. Reserve for garnish. Transfer lamb mixture to a plate and top with fried shallots and pine nuts. Garnish with an herb salad and a drizzle of olive oil. Serve immediately with black sesame rice crackers.
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