| 4 | | Shallots; minced |
| 1 | | Red jalapeno pepper with seeds, minced |
| 2 | | Green jalapeno peppers with seeds, minced |
| 5 | cl | Garlic; minced |
| 15 | ml | Peanut oil |
| 1 | ts | Peanut oil |
| 2/3 | kg | Lean ground lamb |
| 1/4 | c | Chopped fresh coriander (cilantro) |
| 1/4 | c | Fresh coriander; whole |
| | Coriander leaves for garnish |
| 1/4 | c | Chinese preserved or pickled cabbage |
| 1/2 | ts | Soy sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper; freshly ground |
| 18 | | Radicchio leaves |
| 1/4 | sm | Red onion; sliced crosswise 1/ |
| 1/4 | sm | White onion; sliced crosswise 1/ |
| | Lemon-soy vinaigrette (recipe follows) |
| 50 | ml | Rice wine vinegar |
| 30 | ml | Peanut oil |
| 30 | ml | Soy sauce |
| 15 | ml | Sesame oil |
| 25 | ml | Fresh lemon juice |
| | Salt |
| | Pepper; freshly ground |
