Holy smokes! This is the BEST recipe that I’ve made so far in 2017 – BY FAR!!! The intense Thai-inspired flavors explode on your tongue in the most delicious way. I can’t even look at this picture right now without craving another big bite!
B would like to point out that he thinks this is the **Best Recipe I’ve Ever Made**
I’m not typically a big fan of dished with lamb as the protein, but in this recipe I cannot get enough of it! If you’d prefer a different protein feel free to use ground pork or ground chicken. Be sure to serve over the Thai Roasted Cabbage! Enjoy!
3 tablespoons coconut aminos
1 tablespoon coconut palm sugar
1 teaspoon fish sauce
½ teaspoon ground fresh chili paste (sambal oelek)
1 tablespoon coconut oil
1 large yellow onion, finely chopped
1 green chili pepper, seeded and minced
1 teaspoon Garlic, minced
1 pound ground lamb
½ cup fresh cilantro, chopped
dash of sea salt
1 teaspoon lime zest
1 tablespoon lime juice
3 fresh scallions, chopped
3 sweet mini bell peppers, diced
¼ cup dry-roasted peanuts, chopped
In a small bowl whisk the coconut aminos, coconut palm sugar, fish sauce and chili paste.
In a medium skillet place the coconut oil over medium-high heat. Add the onions, minced chili pepper, and cook until the onion softens, 2 to 3 minutes. Add the garlic and cook for another minute.
Add the lamb and cook, breaking it up, until no longer pink, about 8 minutes.
Add the coconut amino mixture, half of the cilantro and ¼ teaspoon sea salt. Cook, stirring often, until the pan is almost dry, about 2 minutes.
Remove the pan from heat and add the lime zest and juice. Mix well and season to taste with more zest, lime and salt.
Serve the lamb over Thai Roasted Cabbage and top with the diced sweet peppers, chopped scallions and chopped peanuts. Enjoy!