Instructions:

750g lamb mince 60g thai curry paste 2package baby gem lettuce 24g garlic clove 25g fresh coriander 60g white onion 18g green chillies 40g peanuts 30ml sesame oil 40ml fish sauce 200ml vegetable oil 3whole lime Step 1 Chop the peanuts until coarse and transfer to a small bowl; set aside. Thinly slice chillies; set aside for serving. Step 2 Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside. Step 3 Heat oil in a large pan over high heat. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces. Step 4 Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook thai curry paste mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired. Step 5 Serve larb with lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.