Lamb buddha bowl

Lamb and Mutton SA
1 serving Prep: 5 mins
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This meal is ideal when you're in need of a nutritious adaptable meal, perfect for leftovers and clearing out fresh produce from the fridge!

By Independent Contributor November 08 2021
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Ingredients (15)

1/2 cup quinoa — cooked
1/2 cup pulled lamb
handful baby spinach
1/4 cup red cabbage — thinly sliced
1/4 cup yellow pepper — cubed
1 carrot — cubed
hanful cherry tomatoes
For the dressing
1 tbsp fresh coriander
1 tbsp fresh mint
1 tbsp fresh parsley
2 tbsp plain yoghurt
1 tbsp sesame seeds — or 5ml tahini
1 tbsp olive oil
1/2 lemon — juiced
salt and black pepper — to taste
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Method:

To make the dressing: add all the ingredients to a blender and blend until smooth. Add some water if you would like to thin it out more.

Build your bowl on the base of quinoa. Any seasonal veggies can be used!

Notes

To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.



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