1 head radicchio or iceberg lettuce
1 pound ground lamb
1/2 onion, chopped
5 garlic cloves, chopped
1 tablespoon finely chopped ginger
1 teaspoon chili flakes
3 tablespoons hoisin sauce
Salt and freshly ground black pepper
3 tablespoons peanut oil
1/4 cup plum wine or port wine
1 red bell pepper, finely chopped
Mint leaves, for garnish
Select 4 to 6 outer radicchio leaves that form a natural cup
and set aside. Cut the remaining radicchio head into strips, you should have
about 1 1/2 cups.
Mix the lamb with the onion, garlic, ginger, chili flakes,
hoisin sauce and salt and pepper, to taste. Heat a wok or large skillet over
high heat. When really hot, add the peanut oil, and stir-fry the lamb until it
is cooked. Add the plum wine and red bell pepper, and cook for another minute
or two. Adjust seasoning, if necessary.
Fill radicchio cups equally with radicchio strips. Spoon the
lamb mixture into the cups and garnish with fresh mint leaves.
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