Ingredients
Spiced Lamb
- 1 lb. ground lamb
- 1 Tbsp. Olive oil
- 1/2 cup Onions, diced
- 5 cloves garlic, minced
- 1 tsp. paprika
- 3/4 tsp. Allspice, ground
- 1 1/2 tsp. Red Pepper Flakes
- 1/4 tsp. Ground Ginger
- Salt & Pepper (to taste)
- 1/3 cup Fresh mint, minced, plus more for garnish
- 1/3 cup Flat leaf parsley, chopped
Bowls
- Turmeric Rice, or other grain such as quinoa, brown rice or barley
- Spiced Ground Lamb
- 1 Tomato, diced
- 1 English cucumber, peeled and diced
- 1 cup Kontos Hummus
- 1 cup Feta Cheese, crumbled
- 1 Red bell pepper, diced
- 2 Kontos Pocket-Less® Pita (toasted and cut into wedges)
Turmeric Rice
- 1 1/2 Tbsp. ghee (or butter)
- 2 Tbsp. Olive oil
- 2/3 Cup Onions chopped
- 3 Cloves of Garlic, minced
- 2 Cups Basmati Rice
- 3 Cups Vegetable Broth Can substitute chicken broth
- 2 Bay Leaves
- Salt & Pepper (to taste)
- 3 tsp. Turmeric
Instructions
Spiced Lamb
- Heat a large saucepan over medium heat, add olive oil.
- When the pan is hot, add onions and garlic, and saute for 5 minutes until translucent and soft.
- Add ground lamb, stirring to break up meat. Cook till it’s thoroughly browned.
- Add paprika, allspice, red pepper flakes, ginger, salt and pepper. Mix until fully combined.
- Remove from heat and stir in herbs.
Bowl Assembly
- Scoop a little rice on the side of the bowl.
- Add ground lamb, diced tomatoes, cucumbers, peppers and hummus. Sprinkle with feta and minced mint.
- Serve with pita wedges and garnish with fresh mint.
Turmeric Rice:
- Heat oil and ghee in a medium saucepan. Once ghee is melted, saute onions and garlic until soft, about 5 minutes.
- Toss in rice and turmeric, stirring constantly so it doesn’t burn. Add broth, bay leaves, bring to a boil. As soon as it's boiling, cover, reduce heat and cook for 17 minutes.
- Turn off heat and let sit for 4-5 more minutes. Remove lid and bay leaves, fluff with a fork and add salt and pepper to taste.
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