Lamb and squash lettuce cups

These lettuce cups are inspired by larb, a Laotian meat salad. I used lamb and kabocha squash (Japanese pumpkin), but this could easily be made with ground turkey or crumbled tofu and another hard squash, like butternut. This is definitely a dish made for winging-it, substituting whatever you have for a delicious, fun meal.

---

Serves 4.

For the stir fry:

• 1lb ground lamb (at least 90/10)

• 2 cups peeled winter squash, cut into 1-inch pieces

• 2 tablespoons vegetable or avocado oil

• 2 scallions, white and light green parts minced, dark green sliced thinly on the bias, separated

• 1 small shallot, minced

• 2 cloves garlic, minced or pressed through a garlic press

• 1 tablespoon fish sauce

• 1½ teaspoons demerara or brown sugar

• 3 tablespoons lime juice

To assemble:

• Cooked rice (brown, white, or an alternative, such as quinoa)

• Lettuce, such as romaine, butter, or iceberg

• Sliced jalapeno, serrano, or Thai chilies (optional)

• Cilantro

• Crushed salted, roasted peanuts

• Lime wedges

Steam squash in a steamer basket over an inch of boiling water until tender, 6-8 minutes. Heat 1 tablespoon oil in large skillet over medium-high. Add squash, turning occasionally, until browned, about 5 minutes. Transfer squash to a plate.

Add 1 tablespoon oil to the now empty pan. Sauté scallions, shallot, garlic until lightly softened and fragrant, about 2 minutes. Add lamb in chunks and allow to cook without disturbing for 4-5 minutes until bottom is crunchy browned. Break up the pieces with a wooden spoon and cook through, about 5 more minutes.

Return squash to skillet, add fish sauce, sugar, and lime juice and stir to combine. Remove from heat. Season with salt and pepper to taste.

Serve assembly-line style with rice, lettuce cups, chilies, cilantro, and peanuts. Extra lime wedges on the side are a nice touch.

#lamb #squash