Saturday, August 10
Beautifully marinated, spicy lamb tastes fantastic paired with a creamy mint yoghurt dip.
The ingredient of Spicy Turkish Lamb
- 2 lamb backstraps about 500g sliced
- 2 teaspoons ground cumin
- 1 teaspoon chilli flakes
- 3 tablespoons freshly chopped oregano
- 1 4 cup 60ml extra virgin olive oil
- 1 large onion sliced
- 2 tablespoons tomato paste
- 2 tablespoons red wine
- 1 2 red capsicum seeds removed sliced
- 3 large tomatoes diced
- 4 pita breads to serve
- 5 tablespoons thick greek yoghurt
- 1 tablespoon freshly chopped mint
- 1 2 garlic clove crushed
The Instruction of spicy turkish lamb
- place lamb cumin chilli oregano and 2 tablespoons oil in a non metallic bowl then season with salt and pepper stir to combine cover and leave to marinate in fridge for 1 hour
- to make the dip combine yoghurt mint and garlic in a small bowl and refrigerate until needed
- heat remaining olive oil in a large frypan over high heat add onion and cook for 2 3 minutes until lightly brown add marinated lamb in batches and brown all over reduce heat to medium add tomato paste and red wine and stir to combine add capsicum and tomato reduce heat to low and cook for a further 10 minutes
- season with salt and pepper to serve divide lamb between 4 pita wrap tightly and serve with a dollop of mint yoghurt
Nutritions of Spicy Turkish Lamb
calories: 570 254 caloriescalories: 24 grams fat
calories: 6 grams saturated fat
calories: 46 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 37 grams protein
calories: 84 milligrams cholesterol
calories: 481 38 milligrams sodium
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calories: nutritioninformation