Ingredients

  • 25 ml vegetable oil
  • 1 large white onion, finely chopped
  • 2 tsp ground coriander
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 500 g lamb mince
  • 1 ½ tsp salt
  • 1 pinch of plain flour
  • 2 heaped tbsp finely chopped coriander (cilantro) leaves, plus extra to garnish
  • 2 spring onions (scallions), finely chopped
  • 1 heaped tbsp finely chopped mint leaves
  • 1 small green chilli, finely chopped
  • 50 g plain yoghurt
  • 2 ripe tomatoes, diced
  • 1 bay leaf
  • 50 g fresh or frozen garden peas, cooked
  • 4 cumin brioche or soft bread rolls
  • 80 g butter, for rolls
  • 1 lime, cut into wedges, to serve

Method

  1. 1

    Heat the oil in a heavy-based frying pan (skillet) over a medium heat and sauté the onion until golden brown.

  2. 2

    Add the ground coriander, ginger and garlic. Sauté for 3–4 minutes until they start to colour and the oil separates. 

  3. 3

    Add the lamb mince and salt, and fry over a high heat for about 5 minutes until it browns and dries up a little. Then add the flour.

  4. 4

    In a bowl, mix together the coriander, spring onion, mint and green chilli to make a coarse paste. 

  5. 5

    Add the yoghurt to the lamb and sauté for a moment, then add the green herb paste and cook for 4–5 minutes until the oil separates. 

  6. 6

    Add the diced tomatoes, bay leaf and peas. Cook for a further 5–8 minutes until the tomatoes are soft.

  7. 7

    Cut the brioche or bread rolls in half and toast until golden brown. Butter while hot.

  8. 8

    Serve the mince in little dishes, garnished with fresh coriander leaves, with the buttered brioche or rolls and wedges of lime alongside. If you like, you can eat this like a sloppy joe, filling your buns with the mince.

This recipe is taken from A Lot on Her Plate by Rosie Birkett (Hardie Grant, £25)

Nutritional Details

Each serving provides
  • Energy 2005kj 479kcal 24%
  • Fat 26.6g 38%
  • Saturates 10.2g 51%
  • Sugars 6.2g 7%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

27.8g carbohydrate 3.4g fibre 30.6g protein

 
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