Cumin Lamb Lettuce Cups
with Szechuan green beans
- Garlic - 3 cloves, minced
- Ground lamb - 1 lb
- Cumin - 1 Tbsp + 1/2 Tbsp
- Tamari - 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
- Garlic - 2 cloves, minced
- Green beans - 1 1/2 lbs, ends trimmed
- Tamari - 2 Tbsp
- Chili-garlic sauce - 1 tsp (sub any hot sauce)
- Mirin - 1 tsp (sub other cooking wine or skip)
- Oil, cooking - 2 Tbsp
- 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, Tamari, 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), Tamari, hot / chili sauce, and mirin. (Can be done anytime ahead)
- 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.
Great flavor! Added a splash of tumeric after sampling because, well... why not! Thumbs up from the entire fam.0 Helpful
Awesome! Beans are amazing0 Helpful
Very good but greasy. In the future i would cook the lamb separately and then drain it well it remove the fats0 Helpful
Overall good, made with snap peas instead of green beans. Should have made them spicier.0 Helpful
Fiancé 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 purchase0 Helpful
My first attempt at cooking tofu. Didn't measure up to what I get in Asian restaurants, but was probably healthier.0 Helpful