Lamb can be replaced with beef, if preferred – and you can omit chilli flakes for a kid-friendly version! We're loving this easy weeknight meal.
Ingredients
- 1 Tbsp olive oil
- 500 g lamb mince
- 1 ½ tsp garam masala
- ½ tsp dried chilli flakes
- 425 g canned lentils, drained, rinsed
- 1 large Lebanese cucumber, quartered, sliced
- 1 cup coarsely chopped parsley
- 2 Tbsp lemon juice
- salt and pepper to taste
- Greek yoghurt, to serve
- roti, to serve
- lemon wedges, to serve
Method
- Heat oil in a large, non-stick frying pan over a high heat. Add lamb, garam masala and chilli. Cook, stirring occasionally, for about 8 minutes, or until crisp and golden. Add lentils. Cook, stirring, until hot.
- Transfer lamb mixture to a large bowl. Add cucumber, parsley and juice. Season with salt and pepper. Toss well.
- Spoon yoghurt over serving plates. Top with lamb mixture. Serve with roti and lemon wedges.
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This recipe is…
- Nut-free
- Egg-free
- Pregnancy-safe
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 3484 kJ |
| Protein | 50.4 g |
| Fat | 36.3 g |
| - Saturated fat | 14.1 g |
| Total carbohydrates | 41.5 g |
| - Sugars | 3.6 g |
| Dietary fibre | 34.5 g |
| Sodium | 224 mg |
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