Description

Now, Thai cuisine is like a mesmerizing tapestry of tastes – sweet, spicy, sour, and savoury all dancing together. And guess what? These lamb lettuce cups are your front-row tickets to that taste extravaganza.

Ingredients

Scale

For the Lamb filling:

500 grams ground lean New Zealand lamb

1/2 cup shredded carrots

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 teaspoon chilli paste (adjust to taste)

1/2 tablespoon vegetable oil

2 green onions, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

For the Lettuce Cups:

1 head of iceberg or butter lettuce, carefully separated into leaves and washed

For Garnish:

1/4 cup chopped peanuts

1 green onion, sliced

Lime wedges for serving

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Instructions

Make the sauce: Whisk together the soy sauce, fish sauce, oyster sauce, brown sugar and chilli paste in a small bowl and set aside.
Cook the aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat, add the garlic and ginger and cook for about 1 minute until fragrant.
Brown the lamb: Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through.
Add sauce and carrots: Stir in the shredded carrots and pour over the sauce, tossing well to coat, then cook for 2–3 minutes until glossy and well combined.
Assemble the cups: Arrange the lettuce leaves on a platter and spoon the lamb mixture into the centre of each leaf.
Finish and serve: Top with peanuts, spring onions, coriander and mint, serve with lime wedges, and fold the lettuce around the filling to eat.

Prep Time: 10
Cook Time: 10
Category: Lunch
Method: Stove top
Cuisine: Australian

Nutrition

Serving Size:
Calories: 360
Sugar: 5.7 g
Sodium: 782.5 mg
Fat: 21.9 g
Carbohydrates: 14.3 g
Fiber: 2.2 g
Protein: 29.8 g
Cholesterol: 78.8 mg