Easy Eats: Cumin Lamb Lettuce Cups
Scoop up spicy lamb morsels and fried rice with crunchy lettuce leaves for dinner with a difference.
Olivia GalletlyFood writer and photographer
- prepare
- cook
- 4 servings
- Easy
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Caption:Spicy cumin lamb lettuce cups turn leftover rice into a glam dinner option.Photo credit:Olivia Galletly
This spicy cumin lamb fried rice is a great way to use up any leftover rice in the fridge. I like to serve it in fresh and crunchy lettuce cups, topped with spring onion, coriander and chilli.
Ingredients
- 1 Tbsp neutral oil
- 1 brown onion, finely chopped
- 1 green capsicum, cored removed and diced
- 3 cloves garlic, finely chopped
- 1 Tbsp finely chopped fresh ginger
- 2 Tbsp cumin seeds
- 500g lamb mince
- 2 Tbsp kecap manis (sweet soy sauce)
- 2 Tbsp dark soy sauce
- 1-2 Tbsp chilli crisp oil
- 2 cups leftover cooked medium grain rice
- 1 cup chopped fresh coriander
- Sea salt, to taste
- 16-20 cos or iceberg lettuce leaves
- 1 spring onion, finely chopped
- 1 handful fresh coriander leaves, to serve
- 1 red chilli, finely sliced or chilli crisp oil, optional
Instructions
- Heat the oil in a large frypan over a medium heat. Add the onion, capsicum, garlic, ginger and cumin seeds to the pan and fry for 8 minutes or until the onions and capsicum have softened.
- Add the lamb mince and break up with the end of a wooden spoon. Fry for 8-10 minutes until the lamb mince has browned.
- Stir through the kecap manis, dark soy sauce and chilli crisp oil and fry for 2 minutes.
- Add the cooked rice and fry briefly until warmed through. Stir in the chopped coriander and remove from the heat. Season with a little salt.
- Serve the cumin lamb fried rice in lettuce cups, with spring onion and a few extra coriander leaves. If you like it spicy, add finely sliced chilli or chilli crisp oil.
