01 May Spiced lamb and pine nut lettuce bowls
Ingredients
1 tbsp Olive oil
1 small Onion, finely chopped
1 tsp Cayenne pepper
2 cloves Garlic, crushed
250g Lamb mince
200ml Lamb or beef stock
1 tbsp Tomato puree
Handful of chopped fresh coriander or parsley, or 2 tsp dried
2 gem Lettuces, trimmed and leaves separated
1 tbsp Pine nuts, toasted
2 Spring onions, shredded
100g Greek style natural yogurt, to serve
Method
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Heat the oil in a frying pan, add the onion and soften for 5 minutes
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Stir through the cayenne and garlic, and cook for another minute or so
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Add the mince to the pan and brown well all over, breaking up with a wooden spoon. Stir in the stock and tomato puree, and leave to simmer for 30 minutes, removing the lid for the final 10 minutes of cooking
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Fold through the coriander or parsley
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Divide the mince between the lettuce leaf ‘cups’, top with some pine nuts and shredded spring onions, and serve with a little natural yogurt