Spicy Lamb Pide With Yogurt |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This delicious Turkish pizza comes from the January 2009 issue of recipes + magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking. Ingredients:
350 g lean ground lamb |
3 teaspoons middle-eastern mixed spice |
4 green onions, finely chopped |
1 garlic clove, crushed |
1/4 cup lemon juice |
250 g grape tomatoes, halved |
400 g turkish bread (pide, split lengthwise) |
1 cup low-fat natural yogurt |
1/3 cup chopped coriander, plus extra to garnish |
lemon wedge, to serve |
Directions:
1. Heat a large frying pan over moderate heat. Cook lamb, stirring to break up lumps, 3-4 minutes or until changed in colour. Stir in spice, onion, garlic, juice and tomato; cook and stir 2 minutes or until lamb is cooked.
2. Preheat an oven grill to high. Place pide cut-side up on grill tray; grill for 2 minutes or until golden. Transfer to chopping board.
3. Top pide with lamb mixture. Combine yogurt and 1/3 cup coriander in a medium bowl; spoon over pide. Sprinkle with extra coriander to garnish. Serve with lemon wedges.
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