Recipe - Stirfried Lamb With Soylemon Vinaigrette

4 Shallots; minced
1 Red jalapeno pepper with
seeds, minced
2 Green jalapeno peppers with
seeds, minced
5 cl Garlic; minced
15 ml Peanut oil
1 teaspoon Peanut oil
2/3 kg Lean ground lamb
One fourth cup Chopped fresh coriander
(cilantro)
One fourth cup Fresh coriander; whole
Coriander leaves for garnish
One fourth cup Chinese preserved or
pickled cabbage
One half teaspoon Soy sauce
One fourth teaspoon Salt
One fourth teaspoon Black pepper; freshly ground
18 Radicchio leaves
One fourth small Red onion; cut or sliced up crosswise
1/
One fourth small White onion; cut or sliced up
crosswise 1/
Lemonsoy vinaigrette
(recipe follows)
50 ml Rice wine vinegar
30 ml Peanut oil
30 ml Soy sauce
15 ml Sesame oil
25 ml Fresh lemon juice
Salt
Pepper; freshly ground

Recipe by: David S. Klur dklur@attmail.com 1. In medium skillet, cook
shallots, red jalapeno, half of the green jalap

2. In a bowl, combine the cooled vegetable mixture with the ground lamb an

3. In a large skillet, cook the lamb mixture in the remaining 2 tsp of pea

4. Place 3 radicchio leaves on each plate and fill with the lamb mixture (

1. In small bowl, whisk all ingredients together until combined. Cover and

Difficulty : easy. Precision
: measure ingredients.