Friday, January 21, 2011

Thai Spiced Lamb & Beef Lettuce Bowls

Today was a great day!  I was driving home from my Ayurveda treatment and decided to go a different direction.  I had seen a Natur Markt (health food store) store previously on this route but never had a chance to stop so today I made the time and I am so glad I did.  This place was awesome, just a wee bit smaller than a Whole Foods but the aisles were spacious unlike most health food stores.  I was even more thrilled to find organic ground lamb.  If you live in the states you are probably thinking, so what I can pick that up anywhere.  I make a big deal about this because it is the first time I have found it here in Germany and I have lived her for almost three years.  Needless to say I knew what I was going to make tonight.  It has been a very long time since I made this and this time I tweaked it a bit more to make it a Paleo recipe.  Now there is one teaspoon of arrowroot starch in it but I think it would work just fine without it.  I hope you enjoy this as much as my husband and I did!

Thai Spiced Lamb & Beef Lettuce bowls
Serves 4
  • 2 teaspoons of olive oil
  • 1/2 lb of organic ground lamb (German Alnatur Super Markt)
  • 12 oz (3/4 lb) organic ground beef (Patch Commissary)
  • 1/4 cup minced onions
  • 1 garlic clove, minced
  • 1/4 cup chicken or veggie broth (I used veggie)
  • 2 tablespoons gf tamari sauce (do not use if on Paleo Challenge)
  • 1 tablespoon sesame oil
  • 1 tablespoon lemon juice
  • 1/4 cup dry white wine
  • 1 teaspoon arrowroot starch
  • 1 8 oz can water chestnuts, chopped
  • 2 teaspoon hot chili sauce or oil
  • 2 tablespoons minced fresh basil
  • 1 teaspoon dried basil
  • Large butter lettuce leaves or iceburg
  • 1 small bag of spinach
  • 1 zucchini sliced and steamed
  1. Heat oil in a 10 to 12 inch nonstick pan over med-high heat.
  2. Add lamb, beef, onion and garlic stirring often, crumbling the meat as you go until browned.  Approx 12 minutes.
  3. Drain off and discard any fat in pan.
  4. In a small bowl, mix together broth, tamari sauce, sesame oil, lemon juice, wine, hot chili sauce and starch until well blended.
  5. Add the mixture to the lamb & beef along with the basil and stir until boiling then remove from heat.
  6. To serve, layer the lettuce leaves, a handful of spinach, the steamed zucchini and then the meat.

1 comment:

  1. These were awesome! For those of you who have had PF Chang's lettuce wraps they were damn near identical.