Cumin Lamb Lettuce Cups
with Szechuan green beans
Cumin and lamb give a Middle Eastern twist to traditional Chinese lettuce cups. Paired with some spicy green beans, the flavors of this dinner will transport you to another world.
Ingredients
Cumin Lamb Lettuce Cups:
- Garlic - 3 cloves, minced
- Ground lamb - 1 lb
- Cumin - 1 Tbsp + 1/2 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Hot or chili sauce (opt - choose your favorite) - 2 tsp
- Lettuce, romaine (sub green leaf or iceberg) - 8 leaves
- Green onions - 2 stalks, chopped
- Onions - 1, diced
- Bell peppers, green - 1, diced
- Pine nuts - 1 oz
- Oil, cooking - 1 Tbsp
Szechuan Green Beans:
- Garlic - 2 cloves, minced
- Green beans - 1 1/2 lbs, ends trimmed
- Soy sauce, low-sodium - 2 Tbsp
- Chili-garlic sauce - 1 tsp (sub any hot sauce)
- Mirin - 1 tsp (sub other cooking wine or skip)
- Oil, cooking - 2 Tbsp
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
516
Just a moment...
% Daily Value
Total Fat
39g
60%
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Saturated Fat
13g
67%
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Trans Fat
2g
Just a moment...
Cholesterol
82mg
27%
Just a moment...
Sodium
739mg
31%
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Total Carbohydrate
21g
7%
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Dietary Fiber
7g
29%
Just a moment...
Sugars
8g
Just a moment...
Protein
26g
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Prep
- Garlic (for lamb and green beans) - Prep as directed. (Can be done up to 4 days ahead)
- Marinate lamb - Mix ground lamb with garlic (just the lamb portion), first part of cumin, soy sauce, and hot / chili sauce (if using). Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Lettuce - Peel off leaves for lettuce cups (2 / serving). (Can be done up to 3 days ahead)
- Green beans - Prep as directed. (Can be done up to 3 days ahead)
- Green onions / Onions / Green peppers - Prep as directed. (Can be done up to 4 days ahead)
- Green bean Szechuan sauce - Mix together garlic (green beans' portion), soy sauce, hot / chili sauce, and mirin. (Can be done anytime ahead)
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Make
- Heat a wok over medium-high heat for green beans. Add cooking oil (green beans’ portion) and then green beans to heated oil. Saute for 10 to 12 minutes, until browned and blistered. Finish with Szechuan sauce and remove from heat. Season to taste with more salt and / or hot sauce.
- While green beans cook, heat a skillet or saute pan over medium heat for lamb. Add pine nuts and toast until golden for 3 to 4 minutes. Remove and set aside.
- Return pan to medium-high heat and add oil and then green onions (you can reserve some of the chopped green parts for garnish), onions, and green peppers to heated oil with a sprinkle of salt. Saute for ~4 minutes, until aromatics are tender.
- Next add ground lamb and brown for 5 to 7 minutes, breaking up with a wooden spoon. Remove from heat and toss with second part of cumin. Season to taste with more salt as needed.
- Divide lamb into lettuce cups and garnish with pine nuts (and green onions if you saved some). Enjoy with green beans on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
516
Just a moment...
% Daily Value
Total Fat
39g
60%
Just a moment...
Saturated Fat
13g
67%
Just a moment...
Trans Fat
2g
Just a moment...
Cholesterol
82mg
27%
Just a moment...
Sodium
739mg
31%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
7g
29%
Just a moment...
Sugars
8g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
42 reviews
Great flavor! Added a splash of tumeric after sampling because, well... why not! Thumbs up from the entire fam.
0 HelpfulVery good but greasy. In the future i would cook the lamb separately and then drain it well it remove the fats
0 HelpfulFiancé was a huge fan!! Used 2 tsp of cumin based on the comments and didn't use pine nuts bc we couldn't find any to purchase
0 HelpfulMy first attempt at cooking tofu. Didn't measure up to what I get in Asian restaurants, but was probably healthier.
0 Helpful