Spiced yoghurt lamb

2 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
Use up leftover lamb roast for this recipe.

By Food24 August 18 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

1.00 onion — thinly sliced
2.00 garlic — cloves, crushed
5.00 ml fresh ginger — minced
10.00 ml cumin — ground
10.00 ml coriander — ground
5.00 ml paprika
10.00 ml dried chilli flakes
15.00 ml fresh chillies — 573
500.00 ml lamb — cooked, sliced
30.00 ml water
15.00 ml lemon juice
190.00 ml yoghurt — fat-free
45.00 ml fresh parsley — chopped
0.00 freshly ground black pepper
4.00 pita breads
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.