Asian Lamb Pizza

• 12 ounces whole onion or 11 ounces ready-cut thin-sliced onion (2 1/4 to 2 1/2 cups)
• 8 ounces lean ground leg of lamb
• 4 ripe plum tomatoes
• 4 ounces peeled baby carrots or 4 ounces regular carrots
• 1 tiny hot pepper
• 2 stalks lemon grass
• 1 large kaffir lime leaf
• 4 teaspoons fish sauce (nuoc mam or nam pla)
• 4 large fat-free tortillas (about 8 inches in diameter)

1. Preheat broiler.
2. Thinly slice whole onion.
3. Heat large nonstick saute pan to very hot, reduce heat to medium high and spray with pan spray.
4. Add onion, and saute for a few minutes, until it begins to soften and color.
5. Add ground lamb, and saute until it is browned, stirring to break up.
6. Wash, trim and thin-slice tomatoes; wash and, if needed, peel carrots.
7. Using thin slicing blade of food processor, process the carrots.
8. When lamb is browned, add tomatoes and carrots, and reduce heat to low.
9. Wash, seed and rinse pepper.
10. Remove tough outer layers from lemon grass, trim the bottom and very thinly slice the bulbs of the lemongrass.
11. Add lemon grass and pepper to lamb.
12. Wash and very finely slice the lime leaf, and add to lamb along with the fish sauce.
13. Cover, and cook over very low heat until the vegetables are tender.
14. Put two of the tortillas under the broiler for about a minute, until they begin to brown and puff.
15. Remove, top each with a quarter of the lamb topping and serve.
16. Repeat for the two remaining tortillas and the topping.

onion, lean ground, tomatoes, baby carrots, pepper, lemon grass, lime leaf, fish sauce, tortillas

Taken from cooking.nytimes.com/recipes/9176 (may not work)