Recipe Name Lamb Larb Submitted by Aroder88 Recipe Description Dish from Laos Quantity 4 Quantity Unit Servings Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure 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 Steps Sequence Step 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.