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:

  1. Combine all ingredients in mixing bowl except EVOO and couscous
  2. 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.
  3. Mix the cooked lamb with couscous and set aside. :
  4. For dressing, mix all ingredients together in a mixing bowl
  5. Place 1/6 of the lamb mixture into an iceberg lettuce leaf
  6. Top with a heaped tbsp of the Jalna yoghurt dressing
  7. 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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