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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meats, Lamb	1	Servings

INGREDIENTS

4		Shallots — minced
1		Red jalapeno pepper — with
		Seeds, minced
2		Green jalapeno peppers —
		With seeds, minced
5		Garlic cloves — minced
1	tb	Peanut oil
1	ts	Peanut oil
1 1/2	lb	Ground lamb — lean
1/4	c	Fresh cilantro — chopped
1/4	c	Fresh cilantro — for
		Garnish
1/4	c	Chinese preserved or pickled
		Cabbage
1/2	ts	Soy sauce
1/4	ts	Salt
1/4	ts	Fresh ground black pepper
18		Radicchio — leaves
1/4	sm	Red onion — sliced
		Crosswise 1/8
1/4	sm	White onions — sliced
		Crosswise 1/8
		Lemon-Soy Vinaigrette—–
3	tb	Rice wine vinegar
2	tb	Peanut oil
2	tb	Soy sauce
1	tb	Sesame oil
1 1/2	tb	Fresh lemon juice
		Salt & freshly ground
		Pepper

INSTRUCTIONS

In medium skillet, cook shallots, red jalapeno, half of the green jalapeno,
and the garlic in 2 tsp of peanut oil, stirring over low heat until
softened, about 5 minutes.  Set aside to cool. In a bowl, combine the
cooled vegetable mixture with the ground lamb and mix thoroughly.  Add
chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper. In a
large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil
over high heat, stirring well to break up clumps, until browned, about 4
minutes.  Drain and set aside. Place 3 radicchio leaves on each plate and
fill with the lamb mixture (i.e., serves six) and fill with the lamb
mixture.  Combine the red onion, white onion, fresh coriander leaves and
remaining green jalapenos; sprinkle on top of the lamb.  Serve drizzled
with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette on
the side.  Lemon-Soy Vinaigrette In small bowl, whisk all ingredients
together until combined. Cover and refrigerate up to 1 day.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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