Wednesday, January 6, 2010

Lamb and Potato in Lettuce Cups

This is kinda like a sang chow bow where the meat is wrapped up in the lettuce. It's a very refreshing and light entree to eat, particularly in the Summer months.

This dish can be cooked up to the stage of stirring in the cooked potato (step 8), the day before required. Reheat and add potato when ready to serve.

Serves 4-6


500g lamb mince
6 large iceberg lettuce leaves
8 dried Chinese mushrooms
1 large potato, diced into small cubes
¾ cup oil
1 large onion, diced into small cubes
1 small red capsicum, diced into small cubes
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
2 teaspoons cornflour
½ cup water
1 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon hoisin sauce
Salt, to taste


  1. Refresh lettuce leaves in iced water, drain, then trim them into cups of even size with kitchen scissors. Refrigerate until required.
  2. In a bowl, cover mushrooms with boiling water and stand for 1 hour. Drain, then remove and discard stems. Finely dice the mushroom caps into small cubes.
  3. Heat oil in a wok over high heat. Add potato cubes and fry until golden brown and just tender. Remove with a slotted spoon and place on a plate lined with paper towels.
  4. Remove oil from wok, reserving 1 tablespoon. Reheat oil, then add lamb and stir fry over high heat until lamb is well browned all over.
  5. Add onion, red capsicum, garlic and ginger. Stir-fry until onion is soft, then add mushrooms and stir-fry for 1 minute.
  6. Combine the cornflour, water, sesame oil and sauces in a separate bowl or jug and mix well.
  7. Pour the sauce into the wok and stir constantly over heat until mixture boils and thickens. Reduce heat to low and simmer for 5 minutes.
  8. Stir in potatoes, cook until heated through. Add salt to taste. Let mixture cool for a few minutes, then spoon into lettuce cups to serve.

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