• Start by peeling off the leaves of the lettuce and washing them thoroughly. Pat them dry and set aside to dry off completely.
• Dividing the onion, chop one half to be used in the mince, and slice the other half.
• Add the sliced onions to a bowl of water with the apple cider vinegar. Set aside to form a fresh pickle while you work on the filling. Drain before using it.
• Heat oil in a pan and add the chopped onions, cook till transparent.
• Add the minced lamb and cook on medium heat for 5 minutes. Add the chopped carrots and capsicum to the pan and mix well. Cover and cook, stirring occasionally for 10-12 minutes.
• The lamb should have turned brownish by now. Season with salt, pepper, and chili powder, mix well. Cook for 2-3 minutes.
• Mix in the sauces, add about 1/4 cup water and cook until the mixture just comes together.

Building the lettuce cups

• Layer two leaves of lettuce, one on top of the other to form a stable cup.
• Scoop a tablespoon of the lamb filling into the cup.
• Add some of the pickled sliced onions, coriander leaves, and sprinkle sesame seeds.