Middle Eastern Spiced Lamb San Choy Bow
Khanh OngIngredients:
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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