Thursday, 14 January 2016

Thai Lamb Rolls Recipe

Thai Lamb & Causcaus Rolls

Couscous is a Berber traditional North African dish of semolina which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya. Couscous was voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. One of the first written references is from an anonymous 13th-century North African cookbook, Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalus "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. To this day, couscous is known as 'the North Africa national dish'.[5] Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. It has rapidly spread all over the world and has taken different shapes and recipes to suit the traditions, also it is cooked differently around the world.
Today we are going to share the recipe from Thai traditions.


1: Lamb Mince 1/2 kg

2: Onions 1 (finely chopped)

3: Spring onions half cup (finely chopped)

4: Water 4 cups

5: cabbage leaves 16 (stems trimmed)

6: Ginger & Garlic paste 1 tbsp

7: Chili flakes 1tbsp

8: Couscous 1 cup (uncooked)

9: Coriander handful (minced)

10: Fresh Mint 2tbsp (minced)

11: Soy sauce 2tbsp

12: Lemon juice 1tbsp

13: Sesame oil 1tsp

14: Plain Yogurt 1 cup

15: Oil 1tbsp


In a pan add 4 cups water and bring to a boil over high heat. Drop cabbage leaves into water; cook 30 seconds. Drain. Rinse under cold water until cool; pat dry with paper towels.
in a non stick Wok heat oil, add onions, ginger & garlic paste ans cook for about 1 minute on low flame, add chili flakes and lamb, cook  and stir over medium-high heat 5 minutes or until lamb is no longer pink. Remove lamb mixture from skillet; drain in colander.
Combine couscous, lamb mixture, coriander, soy sauce, lemon juice and sesame oil in medium bowl. Spoon mixture evenly down centers of cabbage leaves. Fold ends of cabbage leaves over filling; roll up. Combine yogurt and remaining 2 tablespoons cilantro in small bowl; spoon evenly over rolls. Serve warm. Garnish with mint leaves.

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