Spicy Thai Ground Lamb From Fast Appetizers Recipes

THAI SHRIMP APPETIZERS

Thai Shrimp Appetizers image

Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/4 cup canola oil
2 green onions, chopped
2 tablespoons rice vinegar
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked medium shrimp, peeled and deveined

Steps:

In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

LAAB - THAI GROUND MEAT SALAD

Laab - Thai Ground Meat Salad image

This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.

Provided by Beansprout

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 teaspoons dry white rice
1 tablespoon cooking oil (if using chicken)
3 cloves garlic, crushed
1 lb ground beef
6 shallots, sliced
4 scallions, sliced (green onions)
3 tablespoons Thai fish sauce
3 tablespoons lime juice
1/2 cup fresh mint leaves or 1/2 cup cilantro leaf
ground red pepper

Steps:

Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
Add shallots, scallions, mint leaves and roasted rice powder.
Stir fry until the shallots become limp.
Remove from heat.
Add remaining ingredients.
Let chill slightly.
Serve with rice, cellophane noodles or wrapped in lettuce leaves.

SPICED GROUND MEAT SKEWERS

Spiced Ground Meat Skewers image

These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they're said to have originated. Adana kebabs are traditionally made from hand-minced lamb that's been larded with lamb tail fat, but the flavors of cumin, red chile flakes and sumac are just as delicious with regular ground lamb, or even ground beef or turkey. The trick to getting a pleasing, springy texture is to knead the meat and seasonings until the mixture feels sticky. Keep everything cold, and then wet your hands when you form the meat around the skewers. Cooking the kebabs over charcoal adds a compelling smokiness, but using the highest heat on your gas grill will also work well.

Provided by Melissa Clark

Categories skewers and kebabs, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound cold ground meat, such as lamb, beef, turkey or a combination
2/3 cup finely minced or grated white onion
2 garlic cloves, finely grated, pressed or minced
2 tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
1 1/4 teaspoons ground cumin
1 teaspoon ground sumac (see Tip), plus more for serving
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon Urfa or Aleppo pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon (optional)
Flaky sea salt, for serving

Steps:

In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

THAI LAMB PATTIES WITH CHILI SAUCE

Thai Lamb Patties With Chili Sauce image

These can be served as a starter or a main course. I served them last night as one of 3 dishes for my family, it also makes great party food. As I was only making this for 3 people I only made 5 patties, I have adjusted the recipe below for what I think should make 8 patties. Enjoy!!!!

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 8 patties

Number Of Ingredients 14

Ingredients

olive oil
500 g ground lamb
3 -4 green onions, chopped finely (depends on the size of the onions the one's I get from the grocery store are quite long and fat, whe)
2 garlic cloves, crushed
2 tablespoons red curry paste
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
50 ml coconut milk
1 cup panko breadcrumbs, flakes (Japanese breadcrumbs available at most Asian grocery stores. I prefer them ever since I found them a)
2 tablespoons water
1 tablespoon white wine vinegar
3 teaspoons soy sauce
1 teaspoon sugar
2 1/2 tablespoons sweet chili sauce

Steps:

Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.) mix well until all ingredients are combined.
With damp hands shape mixture into patties, refrigerate for about 10 Min's or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties) shallow-fry patties until browned on both sides and cooked through.
Serve with chili sauce.
Chili sauce.
Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.

Nutrition Facts : Calories 248.9, Fat 16.7, SaturatedFat 7.7, Cholesterol 45.6, Sodium 263.5, Carbohydrate 11.4, Fiber 0.8, Sugar 1.6, Protein 12.7

SPICY THAI GROUND LAMB FROM "FAST APPETIZERS" RECIPE

Spicy Thai Ground Lamb from

Provided by battlecj

Number Of Ingredients 10

Ingredients

1/2 Lb ground lamb
1 tbl hoisin sauce
1 tbl fish sauce
1 tbl lime juice
1 tbl Asian chili sauce
3 cloves garlic, finely minced
6 (6-inch) flour tortillas
2 tbl flavorless cooking oil
1/4 C fresh basil, chopped
1/4 C fresh mint, chopped

Steps:

Combine lamb, hoisin, fish sauce, lime juice, chili sauce, and garlic. Using hands, mix thoroughly, then refrigerate. Lightly brown tortillas, over stove top burners. Preheat oven to 325. warm foil-wrapped tortillas. Add cooking oil to wok or saute pan over high heat. When oil smokes, add lamb, When lamb starts to lose its color, add herbs. Serve Immediately.

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