Spiced yoghurt lamb

Recipe from: 9/1/2003 12:00:00 AM
Preparation time: 15 mins
Cooking time: 15 mins
 
Use up leftover lamb roast in this yummy way! Also delicious served on cumin-spiked rice.
 
 
 

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.

Values (per portion)
Energy 2758 kJ; Carbohydrate: 61g; Protein 56g; Fat 21g.

 

Read more on: sauté  |  lamb
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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