I have made this recipe twice over 3 days and have eaten it for lunch and dinner every day because it’s that good! This recipe takes mince to the next level by using lamb but beef, chicken and pork mince also work just as well. It’s jam packed with flavour since I literally threw every herb and spice from my pantry into it but you can easily adapt the recipe.
Inevitably you are going to get a little bit messy but the delicious filling gets wrapped up into a big lettuce leaf which you can then devour!
- 2 Tbsp oil e.g. olive oil
- 500 g lamb mince
- 1 Tbsp smoked paprika
- 1 tsp dried herbs such as sage, parsley, oregano, thyme
- 2 tsp of grated ginger (ground ginger is fine)
- 1 tsp ground turmeric
- Salt and pepper, to taste
- 1 large head of bok choy, roughly chopped or equivalent of other fresh/ frozen dark green veges
- 1 large carrot, grated
- 2 Tbsp coconut milk
- 1 Tbsp soy sauce/ tamari (gluten free version)
- 12 large lettuce or cabbage leaves
- Optional: sunflower seeds, sesame seeds, bean sprouts
- Heat a large pan or wok over a high heat and add the oil. Add the mince and fry for about 5 minutes until it has browned.
- Add the paprika, dried herbs, ginger, turmeric and salt and pepper and mix well. Taste and add more herbs, spices and seasoning if needed.
- Turn the heat down to medium and add the carrot, bok choy or other green veges, coconut milk (add more/ less depending on how messy you are prepared to get!) and soy sauce/ tamari. Stir every so often until the bok choy or other green veges are just tender and then add the coconut milk and soy sauce/ tamari.
- Remove from the heat and spoon the mixture into lettuce or cabbage leaf cups. Sprinkle over the optional seeds and sprouts and enjoy!
Photo credit: @sallyanne06