Lamb Larb
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1/2 lb ground lamb
- 2 tbsp water
- 1 tbsp (14.8 ml)canola oil
- 1/4 tsp (1.2 ml) ground cumin
- 1/4 tsp (1.2 ml) ground coriander
- 2 shallots, sliced
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- 4 red Thai chiles
- 1 cup (240 ml bean sprouts
- 1 head Boston lettuce
- 2 tbsp (29.6 ml) fish sauce
- 2 tbsp (29.6 ml) lime juice
- 1 lime, cut into wedges
- 1 mini cucumber
- Kosher salt
Method:
In a pan, heat oil over medium high heat. Add lamb and spices and toss to cook. Add water and shallots and continue to cook. Once the water is evaporated, remove the pan from the heat and allow the lamb to cool. Once cooled, mix with chopped Thai chilies, fish sauce, lime juice, and salt.
Serve with lettuce, cilantro, mint, cucumber, bean sprouts, and lime wedges on the side for making lettuce cups.