Spiced yoghurt lamb

Use up leftover lamb roast in this yummy way! Also delicious served on cumin-spiked rice.
 

Recipe from: 18 August 2014
Preparation time: 15 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 1
    onion, thinly sliced
  • 2
    garlic, crushed
  • 5
    ml
    minced ginger
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 5
    ml
    paprika
  • 10
    ml
    dried chilli flakes
  • 15
    ml
    olive oil
  • 500
    ml
    leftover lamb cut into medium-thick strips
  • 30
    ml
    water
  • 15
    ml
    lemon juice
  • 190
    ml
    fat-free yoghurt
  • 45
    ml
    Italian parsley or coriander, chopped
  • milled black pepper
  • 4
    pita breads
Servings: Change Serving
 
 

Method

 
Heat olive oil in a pan and cook onion over medium heat to lightly brown.

Add garlic, ginger and spices, and cook for a minute or two, until fragrant.

Add lamb and toss to coat with spices.

Add water and lemon juice and cook for a minute.

Add yoghurt and cook over a low heat for five minutes.
The yoghurt will curdle if the heat is too intense.
Don't panic if this happens, it will look a little odd but taste just fine.

Add herbs, adjust seasoning and serve with hot pita bread, chopped tomatoes, onion and cucumber and a few fresh leaves.

Recipe reprinted with permission of Shape.
 

Read more on: lamb
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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