Crispy Fried Lamb & Chickpea Puree
Recipe: #32283
May 26, 2019
Categories: Salads, Meat Salad, Beans, Chickpeas/Garbanzo, Lamb/Mutton, Beet, No Eggs, Non-Dairy, Spicy, Kosher Meat, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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