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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | Lemon grass | 4 | cloves | garlic minced | 1 1/2 | cups | cilantro, fresh, chopped | 1 | tablespoon chopped | shallots | 1 | cup | 4 Thai Chilis | 1/2 | cup | peanuts dry-roasted, without salt | 3 | tablespoons | Lime juice, raw - or 1 TBSP | 1 | tablespoon | fish sauce | 1 1/2 | teaspoons packed | brown sugar | 2 | tablespoons | canola oil | 16 | ounces | Lamb, ground, raw | 4 | cups | Rice, white, cooked | 4 | cups shredded or chopped | Bibb lettuce, | 1 | cucumber (8-1/4\") | Cucumber | 1 | fruit (2\" dia) | lime, wedged | 8 | leaves | Peppermint, fresh |
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Steps
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Sequence
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Step
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| | 1 | Remove tough outer layers from Lemongrass, cut 4" piece from bulb end, thinly slice. Save remaining lemongrass from another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems, save leaves, add shallot, and 1-2 thai chilies. | | 2 | Transfer to large bowl, set aside. Pulse peanuts in food processor until coarsely ground and transfer to small bowl. Thinly slice remaining chiles. | | 3 | Whisk lime juice, fish sauce, and sugar in a small bowl. set lime dressing aside. | | 4 | Heat oil in a large skillet over high heat. Add lamb and press into single layer. Cook until browned and crisp around edges or 5-7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on other side until edges are crisp and meat is cooked. | | 5 | Transfer lamb to medium bowl with slotted spoon, break up meat into small pieces. | | 6 | Pour off all but 3 Tbsp fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet (3minutes). | | 7 | Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce. | | 8 | Serve larb with rice, cucumber slices, lime slices, mint sprigs, cilantro sprigs, and reserved chiles for lettuce cups. |
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