Can you believe Eid as at the end of this week? I’ve been so busy that it snuck up and now I’m scrambling to get my menu in place and invitations out. I keep asking myself when I’m going to find time to actually cook! Usually I make mechoui and brochettes along with several different salads and desserts, but this year I am wanting to do something a little lighter. My dad gave us a sheep for my upcoming birthday and had it processed making life a whole lot easier for me. Included in my box was several pounds of ground lamb. I made a mental note to use some of this soon. Then as I was wandering one of our Asian markets an idea came to me. We have a lot of Laotian refugees in our community and the market reflects this population. I remembered a dish called larb that I had eaten at a potluck once. Larb + Lamb = Really unique Eid meal idea!
Larb is not made with lamb traditionally, but it is made with just about every other meat. It’s considered the national dish of Laos and includes lime, fish sauce, chili’s and other vegetables. The dish is also found in Northern Thailand but the flavoring is very different. What I love most about this meal idea for Eid is that it’s an easy buffet style idea. You can mix and match the vegetables and other condiments to top the meat with. I served this in lettuce wraps to make it light but it can also be served on top of rice.
- 1 lb ground lamb
- 1 package Saffron Road Lemongrass Basil Simmer Sauce
- 3 cloves garlic crushed
- palmful of cilantro chopped
- Juice of 1 lime
- 3 Tbsp Sweet Chili Sauce
- 1-2 squirts of Siracha (adjust based on your taste)
- Shredded Carrots
- Crushed Peanuts (or any nut)
- Bean Sprouts
- In a large skillet add the ground lamb (if you can't find ground lamb or don't want to buy it, you can add boneless lamb to a food processor and blend until broken up) and begin to cook.
- Once browned - but not cooked all the way through - add crushed garlic and parsley and cook through.
- Drain excess fat from the pan.
- Add one package of Saffron Road Lemongrass Basil Simmer Sauce and cook until the liquid has been mostly absorbed.
- Juice the lime and mix in the sweet chili sauce and siracha
- Chop and prepare all of the toppings.
- Arrange in individual bowls so that guests can add what they like
- Separate leaves of lettuce for the wraps
Make sure to arrange all of the ingredients so that guests can serve themselves. Mix and match bowl sizes and condiments so that there’s something for everyone.