adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Middle-Eastern lamb plate
Spicy Middle-Eastern lamb plate
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy white bean puree infused with tangy tahini perfectly complements juicy, tender lamb.
Ingredients:
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 90g (1/3 cup) low-fat Greek yoghurt
  • 24.00 gm tahini
  • 2 tsp lemon rind, finely grated
  • 100ml lemon juice
  • 1 small red onion, thinly sliced into rounds
  • 20.00 ml white balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 500g lamb mince
  • 1 tsp ground coriander
  • 0.63 gm ground ginger
  • 1/4-1/2 tsp dried chilli flakes
  • 235g (1 1/2 cups) frozen broad beans, blanched, podded
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
Instructions:
  • In a food processor, blend together the beans, yogurt, tahini, half of the lemon zest, and 60ml of lemon juice until creamy. Season according to taste.
  • Place the onion in a heatproof bowl and cover it with boiling water. Let it stand for 2 minutes, then drain. Mix the onion with vinegar and 1 tablespoon of lemon juice. Season and let it sit to macerate.
  • 1. Heat oil in a non-stick pan on high heat. Add lamb and break it up with a wooden spoon until browned, about 3 minutes. Stir in garlic, cumin, coriander, ginger, and chili to taste; cook until fragrant and lamb is cooked through, about 2 minutes. Finish with lemon zest, lemon juice, and season to taste.
  • Combine broad beans and herbs with the onion mixture, ensuring they are well mixed. Serve by dividing the white bean puree among plates, then topping it with the lamb mixture and broad bean salad. Enjoy!

Similar Recipes