Lamb and Mango Salad

A hearty casserole of lima beans and diced mutton slow-cooked with thyme and tomatoes

Serves 4.

4 Trim Lamb round steaks
1 tablespoon Song Gai Lime and Chilli Sauce
2 teaspoons fish sauce
1 tablespoon sesame oil
2 tablespoons lime juice
2 tablespoons chopped coriander or mint
100g salad leaves
1 punnet cherry tomatoes, halved
1 red salad onion, sliced
2 fresh mangoes or ½ papaya, sliced

Heat a lightly oiled griddle or frypan on high.  Fry lamb for 2-3 mins each side.  Remove from heat and rest in pan for 5 mins, then slice thinly.

Toss the sliced lamb in a combination of sauces, oil, lime juice and coriander.

Add lamb to remaining ingredients and toss.

Serving Suggestion:

Serve with crusty bread or fried cellophane noodles.

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Lamb and Mango Salad