Thai Lamb & Causcaus Rolls
Ingredients: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
Method: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.