| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Appetizers, Lamb | 1 | Servings |
INGREDIENTS
| 4 | Shallots, minced | |
| 1 | Red jalapeno pepper with | |
| seeds minced | ||
| 2 | Green jalapeno peppers with | |
| seeds minced | ||
| 5 | Garlic, minced | |
| 15 | Peanut oil | |
| 1 | t | Peanut oil |
| 2/3 | kg | Lean ground lamb |
| 1/4 | c | Chopped fresh coriander |
| cilantro | ||
| 1/4 | c | Fresh coriander, whole |
| Coriander leaves for garnish | ||
| 1/4 | c | Chinese preserved or |
| pickled cabbage | ||
| 1/2 | t | Soy sauce |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper, freshly ground |
| 18 | Radicchio leaves | |
| 1/4 | Red onion, sliced crosswise | |
| 1/ | ||
| 1/4 | White onion, sliced | |
| crosswise 1/ | ||
| Lemon-soy vinaigrette | ||
| recipe follows | ||
| 50 | Rice wine vinegar | |
| 30 | Peanut oil | |
| 30 | Soy sauce | |
| 15 | Sesame oil | |
| 25 | Fresh lemon juice | |
| Salt | ||
| Pepper, freshly ground |
INSTRUCTIONS
Recipe by: David S. Klur dklur@attmail.com 1. In medium skillet, cook shallots, red jalapeno, half of the green jalap 2. In a bowl, combine the cooled vegetable mixture with the ground lamb an 3. In a large skillet, cook the lamb mixture in the remaining 2 tsp of pea 4. Place 3 radicchio leaves on each plate and fill with the lamb mixture ( In small bowl, whisk all ingredients together until combined. Cover and Difficulty : easy. Precision : measure ingredients.
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Nutrition (calculated from recipe ingredients)
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Calories: 3348
Calories From Fat: 1252
Total Fat: 142.2g
Cholesterol: 446.7mg
Sodium: 1657.6mg
Potassium: 10833mg
Carbohydrates: 420.3g
Fiber: 109.9g
Sugar: 1.1g
Protein: 198.7g