Spiced larb

Method

1. Pulse the coriander, chilli, garlic and shallots in a food processor until chopped to a paste.
2. Heat oil in a pan over a medium heat, add the beef mince and fry for 10 minutes until well browned, breaking up the mince with a wooden spoon.
3. Add the stock and simmer for 10 minutes. Stir through the coriander paste and brown sugar, then fry for 3 minutes more. Add a splash of fish sauce and the juice of 1 lime and stir.
4. Spoon into the leaves of the little gem lettuces and top with the spring onion. Serve with lime wedges.