Seared Lamb with Chickpea Salad

Ingredients

4 x 150 g lamb fillets
2 teaspoons cumin seeds
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 400 g can chickpeas (garbanzos), drained and rinsed
2 Lebanese cucumbers, thinly sliced
3/4 cup mint leaves
50 g baby spinach leaves

Yoghurt Dressing

1 cup natural yogurt
2 tbsp lemon juice
sea salt

Method

  1. Add yogurt dressing ingredients to a bowl. Stir to combine. Set aside.
  2. Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.
  3. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 minutes each side or until cooked to your liking.
  4. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates.
  5. Serve with the yoghurt dressing.

Makes 4 servings.

Source: Donna Hay

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Breakfast Oatmeal with Nuts, Fruits and Yogurt

Ingredients

3/4 cup water
1/2 cup old-fashioned rolled oats
dash of salt
1 tablespoon fresh orange juice
2 teaspoons honey, divided
2 tablespoons 2% reduced-fat Greek yogurt
2 crumbled saffron threads
1 tablespoon chopped unsalted pistachios
1 tablespoon chopped dried figs

Method

  1. Bring 3/4 cup water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat and simmer 5 minutes, stirring occasionally. Remove pan from heat, and stir in orange juice and 1 teaspoon honey.
  2. Combine Greek yogurt and saffron threads in a small bowl, stirring with a whisk or spoon. Let sit, stirring occasionally, 5 minutes or until threads begin to “bloom” and yogurt turns yellow.
  3. Dollop yogurt on top of oatmeal. Sprinkle with pistachios and figs. Drizzle with 1 teaspoon honey.

Makes 1 serving.

Source: Everyday Wholegrain

Lamb Burger

Ingredients

500 g ground lamb
2 tsp garlic paste
2 tbsp chopped mint
2 tbsp chopped flat-leaf parsley
2 tsp ground smoked paprika
1 tsp ground cumin

Cucumber and Mint Yogurt

1/2 large cucumber
200 g Greek yogurt
1 tbsp chopped mint
1 tsp extra-virgin olive oil

Red Pepper Relish

2 red bell peppers
1 tbsp chopped flat-leaf parsley
3 tsp extra-virgin olive oil
1 tsp white wine vinegar

To Serve

250 g halloumi cheese
1 red onion, sliced
lettuce leaves
4 burger buns

Method

  1. To make the burgers, place the lamb in a bowl with the garlic, herbs and spices. Season with salt and pepper. Mix well. Divide the mix into 4 patties and place on an oiled plate. Cover with cling film and refrigerate until ready to cook.
  2. To make the cucumber and mint yogurt, remove seeds the cucumber and chop into small cubes. Combine the cucumber with the yogurt, mint and olive oil.
  3. To make the relish, preheat the oven to 200°C. Rub the peppers with olive oil and place on a baking sheet. Roast for 20–30 min, or until the skin is charred. Place the peppers in a bowl and cover with cling film, allowing the peppers to steam for 10 min. Once steamed, remove from the bowl. Peel the skin from both peppers and remove the core and any liquid inside. Finely chop the softened peppers and place in a bowl. Add the chopped parsley, oil, vinegar and a pinch of salt and pepper and stir to combine. Set aside.
  4. To cook the burgers, heat a drizzle of olive oil in a frying pan over medium heat. Once the pan is hot, cook the burgers for 5–6 min on one side, or until golden. Flip and cook for a further 5–6 min on the other side, or until cooked through. Place the burgers on a large plate, cover with foil and allow to rest for 2 min.
  5. While the burgers rest, chop the halloumi into 8 slices and place in a dry frying pan. Cook for 1–2 min, or until golden on each side. Chop the red onion into rings and wash the lettuce leaves.
  6. To assemble each burger, toast the buns until slightly crisp. Spread 1 tsp yogurt mix on the insides of each bun. Top the bottom half with a rested lamb burger, 2 slices of halloumi and some red onion rings. Add a spoonful of red pepper relish, some lettuce leaves and the top half of the burger bun.

Makes 4 servings.

Source: Foodie magazine

North African-style Braised Lamb in Pomegranate Sauce

Ingredients

3 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
2-1/4 lb lean lamb such as shoulder or leg, cubed
salt and freshly ground black pepper
juice of 2 pomegranates, about 1-1/4 cups
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cardamom pods, lightly crushed
1/3 cup Greek yogurt
cooked rice to serve
pomegranate seeds and chopped fresh mint, to garnish

Method

  1. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and cook for 10 minutes until soft. Remove from the pan and set aside.
  2. In the same pan, brown the lamb, in batches, and set aside.
  3. Return the onion, garlic, ginger and lamb to the pan. Season with salt and pepper. Gradually stir in the pomegranate juice, allowing each addition to be absorbed before adding more. There should be very little liquid left.
  4. Add the cumin, cinnamon, nutmeg and cardamom to the pan and stir for 1 minute.
  5. Stir in the yogurt. Cover the pan tightly and cook very gently, preferably on a heat diffuser, for 30-40 minutes until the lamb is tender. Check from time to time that the meat is not sticking and drying out too much. Add a little water, if necessary.
  6. Garnish with pomegranate seeds and chopped mint, and serve with rice.

Makes 4 to 6 servings.

Source: North African Cooking

Smooth and Spicy Soup with Onion, Squash and Coconut milk

Ingredients

2 large onions, sliced
2 Tbsp vegetable oil
4 cups prepared squash, such as butternut, diced fine
1 to 2 stalks lemongrass, chopped fine
3 small red chillies, seeded if wished and chopped fine
3 kaffir lime leaves, finely grated or shredded rind of 2 limes
5 cups vegetable broth
salt and black pepper
1/2 cup coconut milk
2 Tbsp fish sauce
yogurt and chopped cilantro to serve

Method

  1. Cook the onions in the oil in a covered pan for 10 minutes, until softened but not browned.
  2. Add the squash and cook for a further 5 minutes.
  3. Stir in the lemongrass, chillies, and lime leaves or shredded rind, then add the broth and bring to a boil. Season lightly, cover, and simmer for 20 minutes, or until the squash is tender.
  4. Cool slightly, add the coconut milk and fish sauce, then blend the soup to a smooth puree. Season to taste with salt – if you have left the chili seeds in it is very unlikely you will need pepper!
  5. Serve with a spoonful of plain yogurt and chopped cilantro.

Makes 4 to 6 servings.

Source: Onions