Crispy Fried Lamb & Chickpea Puree

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"From our weekday newspaper The West Australian. Times are estimated. NOTE - full recipe name was Crispy Fried Lamb With Chickpea Puree and Carrot and Beetroot Salad."

Original is 4-6 servings


  • Serving Size: 1 (734.6 g)
  • Calories 703.5
  • Total Fat - 51.5 g
  • Saturated Fat - 11 g
  • Cholesterol - 62.1 mg
  • Sodium - 1795.9 mg
  • Total Carbohydrate - 44.5 g
  • Dietary Fiber - 12.5 g
  • Sugars - 18.8 g
  • Protein - 25.9 g
  • Calcium - 238.6 mg
  • Iron - 5.7 mg
  • Vitamin C - 118.2 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

For the puree - place chickpeas and bay leaf in a saucepan of water over a medium heat and bring to the boil an then drain and discard bay leaf, then puree the hot chickpeas and garlic, in a food processor and then add the remaining ingredients and process until smooth and a little hot water if necessary.

Step 2

To make the carrot and beetroot salad, place all ingredients in a bowl and toss gently to combine.

Step 3

Cook the lamb mince in a non-stick frying pan over a high heat, stirring and breaking up mince for 8 to 10 minutes, until brown and then add the spices and cook for 1 minutes.

Step 4

To serve, spoon chickpea puree on to a platter and pile salad and lamb on top and serve with warm Turkish bread.


No special items needed.

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