Name: Cajun mince lettuce cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 500 gram lamb mince; 1 tablespoon cajun spice mix; 1 small eggplant, chopped; 2 medium tomatoes, finely chopped; 400 gram can chickpeas, rinsed; 1/3 cup chopped coriander, plus 2 tablespoons extra; 8 iceberg lettuce cups; 4 bought chapattis, char-grilled

Cajun mince lettuce cups

This is a spicy variation on the Asian favourite sang choy bow. Make the mince mixture ahead and assemble just before serving.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 tablespoon vegetable or olive oil

500 gram lamb mince

1 tablespoon cajun spice mix

1 small eggplant, chopped

2 medium tomatoes, finely chopped

400 gram can chickpeas, rinsed

1/3 cup chopped coriander, plus 2 tablespoons extra

8 iceberg lettuce cups

4 bought chapattis, char-grilled

Method

1.Heat half the oil in a large frying pan over high heat. Add mince and spice mix; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Transfer to a medium heatproof bowl.

2.Reheat same frying pan over high heat. Add remaining oil. Add eggplant; cook and stir for 3-5 minutes or until browned. Add tomato, chickpeas and coriander; cook and stir for 2 minutes. Return mince to pan; cook and stir for 5 minutes or until cooked.

3.Spoon mince mixture into lettuce cups, sprinkle with extra coriander. Serve lettuce cups with chapattis.

Make ahead: You can make mince mixture a day ahead. Cover, then refrigerate. Assemble in lettuce cups just before serving. You can use any canned beans instead of chickpeas.
Note

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Ingredients

Method

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