Recipes
Spicy Middle-Eastern Lamb Plate
- Meals
- 4 servings
- 15 minutes preps
- 10 minutes cooking
Ingredients
- 2 x 400g cans chickpeas, rinsed, drained
- 90g (1/3 cup) Greek yoghurt
- 1 tablespoon tahini
- 2 teaspoons lemon rind, finely grated
- 100ml lemon juice
- 1 small red onion, thinly sliced into rounds
- 1 tablespoon white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 500g lamb mince
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4-1/2 teaspoon dried chilli flakes
- 235g (1 1/2 cups) frozen broad beans, blanched, podded
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
Method
- For the puree, process the chickpeas, yoghurt, tahini, half the lemon rind and 60ml lemon juice in a food processor until smooth. Season.
- Place the onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes, then drain. Combine onion, vinegar and 1 tbs of the remaining lemon juice in a bowl. Season and set aside to macerate.
- Heat the oil in a non-stick frying pan over high heat. Add the lamb. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until lamb browns. Stir in the garlic, cumin, ground coriander, ginger and chilli to taste. Cook, stirring, for 2 minutes or until aromatic and lamb is cooked through. Stir in remaining lemon rind and juice. Season.
- Add broad beans and herbs to onion mixture. Toss to combine. Divide white bean puree among plates. Top with lamb mixture and broad bean salad to serve.