Middle Eastern Spiced Lamb San Choy Bow

Khanh Ong

Ingredients:

Lamb San Choy Bau:

250g lamb mince
1⁄4 red onion finely chopped
2 tbsp of parsley chopped
2 tbsp mint chopped
1 tsp of ground cumin
1 tsp ground coriander
1⁄2 tsp chili flakes
1⁄4 cup of pine nuts
2 tbsp sultanas
1⁄2 tsp of salt
1 tbsp EVOO
1 cup of cooked couscous

Yoghurt Dressing:

1 cup of Jalna Greek yoghurt
1⁄2 a lebanese cucumber grated
1⁄2 tsp of cumin
1 clove of garlic minced
Rind and juice of a lemon
A pinch of sea salt

To Serve:

6 small iceberg lettuce leaves
1⁄4 cup of roasted pine nuts
coriander leaves

Method:

Combine all ingredients in mixing bowl except EVOO and couscous
Pour 1⁄2 the EVOO into a hot pan on high heat and add half the mince mixture and cook while constantly stirring for 7-10 minutes or until brown, repeat with other half.
Mix the cooked lamb with couscous and set aside. :
For dressing, mix all ingredients together in a mixing bowl
Place 1/6 of the lamb mixture into an iceberg lettuce leaf
Top with a heaped tbsp of the Jalna yoghurt dressing
Scatter a few pine nuts over and top with coriander leaves

Our friends at Wine Selectors recommend pairing this dish with a Cabernet Sauvignon or Shiraz Cabernet Sauvignon Merlot

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