FREE
This recipe will take you 50 minutes plus 1 hour marinating
Serves 4
- 8 lean lamb leg steaks, visible fat removed, chopped
- 1 onion, finely diced
- 1 tsp garlic granules
- 1 tsp ground ginger
- Small pack fresh mint, leaves finely chopped, reserving some roughly chopped leaves to serve
- 200g fat-free natural Greek-style yogurt
- 2 tsp harissa spice mix*
- 2 x 400g cans chopped tomatoes
- 1 tsp smoked paprika
- 4 tbsp tomato purée
- ¼ tsp ground cumin
- Juice of 1 lemon, plus extra lemon halves to serve
- ¼ cucumber, coarsely grated
- 150g dried bulgar wheat, rinsed under cold water
- ½ pack fresh parsley, finely chopped
- 2 large roasted red peppers in brine from a jar, drained and roughly chopped
- 400g can chickpeas, drained and rinsed
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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