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.
400g Australian premium lamb mince
3/4 cup natural Greek yoghurt
1 cup couscous
4 sprigs parsley
1 brown onion
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.
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.
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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