For the lamb:

1. In a small bowl, mix together ground lamb, laab paste, Thai chili, half of the chopped herbs, and 1 ounce of the stock until a fairly homogenous mass is concocted.
2. In a wok or large skillet, heat oil or fat until smoking. Add your meat mixture and begin breaking apart the meat, avoiding any and all lumps of ground lamb sticking together. Once the mixture has become mostly cooked through, add the remaining stock and allow it to cook down, becoming a dressing to the finished salad. Taste for seasoning. Either fish sauce or salt is appropriate. It is important to note that a bit of liquid should pool at the bottom of the plate, making perfect fodder for your sticky rice*.
3. Move laab to plate and finish with remainder of chopped herbs and chopped shallot.
4. Serve with a mixture of fresh herbs such as Thai basil, rau ram, cilantro, garlic chive, shiso, and wedges of green cabbage.

For the laab paste:

1. Grill garlic and shallot over charcoal or open flame until the skin is well-charred and flesh is tender. Grill galangal until charred and fragrant.
2. Alternatively, peel garlic and shallots and wrap all three ingredients in foil and roast in an aluminum foil envelope at 400 degrees for 20-30 minutes until the garlic and shallot are well-roasted and tender and galangal is fragrant.
3. Run garlic, shallot, and galangal in food processor until a fine paste is achieved. Mix in spice blend and season with nam pla raa until fairly salty.