SPICY LAMB AND LENTILS
Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into a fresh, culinary canvas. The recipe is more spicy than hot, but you can always omit the chilli flakes to make it more kid-friendly.
1 tablespoon vegetable oil
500 grams lean ground lamb
1 teaspoon salt and 1/2 teaspoon ground black pepper
1 teaspoon ground coriander
2 cloves garlic, thinly sliced
1 teaspoon crushed red chilli flakes
½ teaspoon cumin seeds
1 can lentils, drained
1 small cucumber, seeded and chopped
1/4 cup chopped fresh coriander, plus leaves for serving
¼ cup chopped fresh parsley, plus leaves for serving
¾ cup plain whole-milk Greek yogurt
4 Turkish flatbreads
1 Lemon, cut into lemon wedges (for serving)
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Heat oil in a medium skillet over medium-high and stir-fry the cumin seeds, garlic and chilli flakes until fragrant. Season lamb with coriander, salt and pepper, add it to the pan and stir-fry for 10 minutes or unti lamb is cooked through and browned.
Add the lentils and cook, tossing occasionally for 5 minutes. Remove rom the heat and stir in the cucumber, coriander and parsley.
Spoon yogurt onto plates and top with lamb mixture, then some more coriander and parsley. Serve with flatbread and lemon wedges.