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Nov 2009 10

I’ll let this dish speak for itself, save to mention that it has become an exceptionally popular add-on to my Shabbos meals, and is an easy, tasty option for Passover. In greater quantities it can stand alone as a main dish, when served alongside a mound of plain basmati rice – though I much prefer the cutesy presentation of the little lettuce boats, which give a crisp, refreshing contrast to the richness and sharp heat of the lamb.

You will need:

1 lb (450 g) ground lamb
4 tbsp vegetable oil
1 onion, sliced
2 red chillies, chopped (or 1 tsp cayenne pepper)
2 plum tomatoes, chopped
1 tsp salt
2 tsp ginger, minced
2 cloves garlic, minced
1 c. peas
½ bunch cilantro, chopped
1 head iceberg lettuce, or romaine heart

To prepare the lettuce, simply tear off the leaves, selecting the most boat-shaped leaves as your receptacles for the lamb. To further perk them up, after washing, submerge the leaves for several minutes in a sink full of very cold water, then drain well. They should be curved, crisp, and cold. Set aside (preferably in the refrigerator).
In a wok or a large pot, heat the oil on medium. Add the onions and cook, stirring, until they are soft and golden. Add the chillies, salt, ginger, and garlic, and stir well.
Increase the heat to high. Add the lamb and stir-fry for about 10 minutes, or until it is cooked through and most of the water has evaporated. Add the peas and tomatoes, then reduce the heat to medium-low, and let the mixture cook another 3 or 4 minutes.  Stir in most of the cilantro.
To serve, simply scoop the hot lamb into the lettuce cups, arrange them on a platter, and sprinkle over the remaining cilantro.

Serves 4-6, as part of a meal

© Shaby Heltay, 2009

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