Recipe - Stir Fried Lamb With Lemon-Soy Vinaigrette

4 Shallots minced
1 Red jalapeno pepper with
Seeds, minced
2 Green jalapeno peppers
With seeds, minced
5 Garlic cloves minced
1 tablespoon Peanut oil
1 teaspoon Peanut oil
1 One half pound Ground lamb lean
One fourth cup Fresh cilantro chopped
One fourth cup Fresh cilantro for
Garnish
One fourth cup Chinese preserved or pickled
Cabbage
One half teaspoon Soy sauce
One fourth teaspoon Salt
One fourth teaspoon Fresh ground black pepper
18 Radicchio leaves
One fourth small Red onion cut or sliced up
Crosswise 1/8
One fourth small White onions cut or sliced up
Crosswise 1/8
LemonSoy Vinaigrette
3 tablespoon Rice wine vinegar
2 tablespoon Peanut oil
2 tablespoon Soy sauce
1 tablespoon Sesame oil
1 One half tablespoon Fresh lemon juice
Salt & freshly ground
Pepper

In medium skillet, cook shallots, red jalapeno, half of the green jalapeno,
and the garlic in 2 tsp of peanut oil, stirring over low heat until
softened, about 5 minutes. Set aside to cool. In a bowl, combine the
cooled vegetable mixture with the ground lamb and mix thoroughly. Add
chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper. In a
large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil
over high heat, stirring well to break up clumps, until browned, about 4
minutes. Drain and set aside. Place 3 radicchio leaves on each plate and
fill with the lamb mixture (i.e., serves six) and fill with the lamb
mixture. Combine the red onion, white onion, fresh coriander leaves and
remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled
with a few tbsp of lemonsoy vinaigrette; serve remaining vinaigrette on
the side. LemonSoy Vinaigrette In small bowl, whisk all ingredients
together until combined. Cover and refrigerate up to 1 day.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip