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
- 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.