Prep Time - 15 Min | Cook Time - 20 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 20 Min | Cook Time - 10 Min
Lamb
1.5kg lamb mince
Ingredients
60ml peanut oil
25g garlic cloves, crushed
60g ginger, finely grated
75g long red chillies, seeded, finely chopped
60g stalks lemongrass, white part only, chopped
50ml fish sauce
30g brown sugar
125g eschallots, thinly sliced
300g green onions thinly sliced on the diagonal
100g mint leaves
150g coriander leaves
60ml lime juice
100g bean sprouts
To Finish
Baby coz lettuce leaves
Toasted jasmine rice
Heat half the oil in a wok over high heat until just smoking. Add lamb and cook, stirring with a spatula to break up any lumps, until lamb changes colour and begins to brown. Remove lamb, set aside.
Return wok to the heat, add remaining oil, garlic, chilli and lemongrass. Cook for 2 minutes or until aromatic. Return lamb mince to the wok. Stir to combine well. Add fish sauce and sugar, stir to combine.
Remove from heat. Add the eschallots, green onions, mint and coriander. Stir to combine. Season with lime juice and fold the bean sprouts through.
Place lettuce on serving plates. Spoon lamb mixture among serving bowls. Top with toasted rice. Serve immediately.
