Grate the zest from three of the limes and then juice all of them; mix with the sugar, chilli, fish sauce and tamari until the sugar has dissolved. Sear the lamb strips in a very hot pan with a little oil, being careful not to cook beyond rare, and rest for a couple of minutes in a warm place. Then slice the lamb thinly and place in a mixing bowl. Add the dressing, roasted rice, shallots, herbs and peanuts and mix well. Divide into six mounds and eat immediately.
© 1997 Peter Gordon. All rights reserved.