Ingredients
- 300 grams minced lamb
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1/2 teaspoon chilli flakes, dried
- 1 teaspoon salt flakes
- 1 teaspoon ground ginger
- Turkish bread, to serve
- FOR CHICKPEA PUREE
- 800 grams garbanzo beans (chickpeas, drained and rinsed, 2 x 400 gram cans)
- 1 bay leaf
- 2 garlic cloves, halved
- 100 ml olive oil (extra virgin olive)
- 2 teaspoons tahini paste
- 2 lemons, juiced
- FOR CARROT AND BEETROOT SALAD
- 2 carrots, peeled and finely sliced lengthways with a peeler or mandolin
- 2 beetroot, peeled and cut into matchsticks
- 5 sprigs coriander, leaves picked
- 4 sprigs mint, leaves picked
- 1 red chilli, small and finely sliced
- 1 lemon, juiced
- 1 teaspoon sugar
- 2 1/2 tablespoons olive oil (extra virgin)
- Salt flakes
- Freshly ground black pepper
How to Make
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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.
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Step 2: To make the carrot and beetroot salad, place all ingredients in a bowl and toss gently to combine.
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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.
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Step 4: To serve, spoon chickpea puree on to a platter and pile salad and lamb on top and serve with warm Turkish bread.
We hope you enjoy this recipe!
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