This recipe also works well served with noodles or steamed rice.
Ingredients:
500g lamb mince
2 tbsp jasmine rice
2 tbsp peanut oil
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
2 long red chillies, seeded, finely chopped
1 stem lemongrass, white section only, finely chopped
1 tbsp fish sauce
½ tsp brown sugar
2 x eschallots, thinly sliced
2 x green onions thinly sliced on the diagonal
½ bunch mint leaves
½ bunch coriander leaves
2 tbsp lime juice
½ cup bean sprouts
baby coz lettuce leaves to serve
Directions:
Heat a wok over medium high heat. Add rice and cook, stirring, for 2 minutes. Remove from heat and grind using a mortar and pestle or food processor. Set aside.
Heat half the oil in a wok or large heavy based frying pan over high heat. Add the lamb and cook, stirring, breaking up any lumps, for 5-8 minutes. Remove lamb and set aside.
Return wok to the heat. Add remaining oil, garlic and ginger, stir to combine. Add chilli and lemongrass, cook, stirring, for 2 minutes or until aromatic. Return lamb mince to the wok. Stir to combine well. Add fish sauce and sugar and stir to combine. Turn off heat
Add the eschallots, green onions, mint and coriander and stir gently to combine. Add lime juice and bean sprouts, stir gently to combine.
Place lettuce on serving plates. Spoon lamb mixture among serving bowls. Sprinkle with rice and serve.
