So I have another yummy instagram dinner for you – spiced lamb lettuce wraps. We make a lot of san choy bau-style lettuce wraps at home but I thought I would mix it up this time with some Middle Eastern flavours like cumin, pinenuts and pomegranate molasses. It’s a really tasty and healthy dinner and super quick to whip up.
Spiced lamb lettuce wraps
2 teaspoons vegetable oil
1 red onion, sliced
2 cloves garlic, crushed
1 large zucchini, chopped
250g lean lamb mince
1/4 cup pinenuts
2 teaspoons each ground cumin and coriander
1/4 teaspoon chilli flakes
1 1/2 tablespoons pomegranate molasses
1/2 cup coriander leaves, chopped
baby cos leaves, lemon wedges, greek yoghurt and barbecue sauce (optional) to serve
Heat the oil in a large non-stick frying pan over low heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and zucchini and cook for 3 minutes. Increase the heat to high, add the lamb mince, pinenuts, cumin, coriander and chilli. Cook for 5-8 minutes, breaking up the mince with a wooden spoon, until cooked and golden. Remove from heat and stir through the pomegranate molasses. Sprinkle with coriander.
Serve the mince in lettuce leaves with lemon, yoghurt and barbecue sauce if you have a sweet + savoury tooth like us.
Serves 2
oOo Try adding other veges like par-cooked pumpkin cubes, green beans or tomatoes.
oOo For a vegetarian version, use roughly crushed canned chickpeas instead of lamb mince.
