Thai Spiced Lamb
 
recipe by :sunset safeway select 
 
2 tsp  extra virgin olive oil
1 lb.  lean lamb -- ground
1/4 cup  minced onion
1 clove  garlic -- minced or pressed
1/4 cup  dry sherry
1/4 cup  ready-to-serve chicken broth
2 Tbsp  soy sauce
2 Tbsp  seasoned rice vinegar
1 Tbsp  sugar
1 Tbsp  asian (toasted) sesame oil
2 tsp  cornstarch
1 tsp  hot chili oil -- (1 to 1 1/2)
1/2 cup  minced fresh mint leaves
1/2 cup  minced fresh basil leaves
3 cup  hot cooked medium-grain rice
16 large  butter lettuce leaves -- rinsed and crisped (16 to 20)
 
pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high 
heat. when pan is hot, add lamb, onion, and garlic. stir often, crumbling 
meat as you go, until it is well browned, about 12 minutes; drain off and 
discard any fat in pan. in a small bowl, mix together sherry, broth, soy 
sauce, rice vinegar, sugar, sesame oil, cornstarch, and hot chili oil 
until well blended. add this mixture to lamb along with 1/4 cup mint and 
1/4 cup basil. stir until boiling; remove from heat. mound rice equally on 
4 dinner plates, then top each with equal portions of lamb mixture. 
sprinkle equally with remaining mint and basil. arrange lettuce leaves 
decoratively, cupped side up, around lamb and rice. to eat, scoop lamb and 
rice onto lettuce leaves and pick up. one fourth the recipe: 495 cal., 27% 
(135 cal.) from fat; 28 g protein; 15 g fat (3.8 g sat.); 55 g carbo (1.8 
g fiber); 698 mg sodium; 75 mg chol. 
 
tip - rice - be sure to use medium-grain rice. its stickier than 
long-grain rice so it holds together better for neater eating. 
 
tip - crisping greens - its happened to all of usyou buy a head of 
lettuce, use part of it, then return the rest to the refrigerator thinking 
youll use it later. but when you next pull it out, the leaves are wilted 
and slimy. heres a surefire way to keep your greens crisp and slime free, 
and it takes only a few minutes when youre unpacking the groceries. 
separate the lettuce leaves, rinse them, drain, then roll up the leaves 
gently in paper towels. place the whole bundle in a sealed plastic bag and 
your lettuce will stay fresh and crisp for a week or more! this technique 
can also help extend the life of fresh herbs like basil, mint, and 
cilantro. 
 
source: "safeway.com" 
 
 
 
-- 
(ID: 11430) Mirror: rec.food.recipes: Sun, Aug 3, 2003


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