Cumin Lamb Lettuce Cups with Szechuan Green Beans
These aromatic lettuce cups feature seasoned ground lamb with warm cumin spices, served in crisp lettuce leaves and topped with toasted pine nuts. The dish comes with a side of blistered Szechuan-style green beans for a complete meal. Perfect for a light dinner or entertaining, this combination offers fresh textures and bold flavors in an easy-to-eat format.
Ingredients
- 1 onions, medium, diced
- 1 bell peppers, green, diced
- 3 cloves garlic, chopped
- 1 lb ground lambground beef1:1
Similar flavor profile
- 1 Tbsp + 1/2 tsp cumin
- 2 Tbsp tamari
- 1 tsp hot sauce(optional)
- 12 leaves lettuce, bibb, iceberg, or romaine
- ¼ cup pine nuts
- 1 Tbsp oil, cooking
- 2 cloves garlic, chopped
- 1 lb green beans, trimmed
- 1 Tbsp tamari
- 1 tsp mirin(optional)
- ½ tsp red pepper flakes
- 2 Tbsp oil, cooking
Instructions
- 1
Heat wok over medium-high heat for green beans
- 2
Add oil and green beans to heated oil
- 3
Saute green beans for 10 to 12 minutes until browned and blistered
- 4
Finish green beans with Szechuan sauce and remove from heat
- 5
Season green beans to taste with salt or hot sauce
- 6
Heat skillet over medium heat for lamb
- 7
Add pine nuts and toast until golden for 3 to 4 minutes
- 8
Remove pine nuts and set aside
- 9
Return pan to medium-high heat and add oil
- 10
Add onions and bell peppers with sprinkle of salt
- 11
Saute aromatics for 4 minutes until tender
- 12
Add ground lamb and brown for 5 to 7 minutes breaking up with wooden spoon
- 13
Remove from heat and toss with cumin
- 14
Season lamb to taste with salt as needed
- 15
Divide lamb into lettuce cups and garnish with pine nuts
- 16
Serve with green beans on the side
Tips
Toast pine nuts carefully as they burn quickly - watch them constantly and stir frequently for even golden color.
Choose sturdy lettuce leaves like romaine or iceberg that can hold the filling without tearing or wilting.
Let the lamb mixture cool slightly before filling lettuce cups to prevent wilting the leaves.
Good to Know
Store cooked lamb mixture in refrigerator for up to 3 days. Keep lettuce leaves separate to maintain crispness.
Lamb mixture can be prepared up to 2 days ahead and reheated. Wash and dry lettuce leaves day of serving.
Serve immediately after assembling to prevent lettuce from wilting. Provide extra napkins as these can be messy to eat.
Common Mistakes
Don't overfill lettuce cups or they will tear and be difficult to eat
Don't skip toasting pine nuts as raw nuts lack the nutty flavor and crunch
Substitutions
Gluten-Free Swaps
General Alternatives
Sturdier option for filling
FAQ
Can I make this with ground turkey instead of lamb?
Yes, ground turkey works well but add extra seasoning since it has milder flavor than lamb. Consider adding a pinch of oregano or thyme.
What if I don't have a wok for the green beans?
Use a large skillet or cast iron pan over high heat. The key is high heat to get proper blistering and char on the beans.
How long will the assembled lettuce cups keep?
Assembled cups should be eaten immediately as lettuce wilts quickly. Keep components separate until ready to serve for best results.