TURKISH LAMB WITH TOMATO, YOGHURT & COUSCOUS

This classic Turkish dish combines the zesty sumac with sweet tomatoes, onion and minced lamb. Served with natural yoghurt and couscous topped with finely chopped parsley.

30 Minutes. A dish the whole family will enjoy. Highly recommended.

Serves 2

Ingredients

400g Australian premium lamb mince
3/4 cup natural Greek yoghurt
1 cup couscous
2 tomatoes
4 sprigs parsley
1 brown onion 
Premix spice:
1/2 tablespoon sumac, 1 teaspoon onion powder, 1 teaspoon garlic powder

Make couscous & prepare veg
Fill kettle with water and boil. Place couscous in heatproof bowl and cover
with boiled water 1cm above the couscous. Cover with cling wrap and leave to absorb for 10 minutes. Peel and finely dice the onion. Dice the tomato. Roughly chop the parsley.

Cook lamb
Heat a fry pan to medium to high heat with a drizzle of olive oil. Sauté onion for 3 – 4 minutes. Add lamb mince and brown for 4 – 5 minutes, breaking up lumps as it cooks. Stir the spice mix through. Add tomatoes to pan and season with salt and pepper. Stir well then reduce to a simmer and cook for 5 – 6 minutes or until the tomatoes have broken down. Remove from heat.

To serve
Fluff couscous with a fork and spoon onto plates. Top with lamb and finish with a dollop of yoghurt and parsley.

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September 18, 2017 by Timothy Ryder
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