Turkish-Style Lamb and Potato

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs potato
• 1pcs capsicum
• 1bunch parsley
• 2clov garlic
• 300g lamb mince
• 10g Turkish seasoning
• 50g tomato paste
• 15ml olive oil
• 5ml honey
• 8ml white vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Cut the unpeeled potato into 1cm chunks. Coarsely chop the capsicum. Coarsely chop the parsley leaves, discarding the stems. Crush or finely chop 2 garlic cloves.
2. Step 2 — Brown lamb mince
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase the heat to high, add the lamb mince and cook, breaking up the lumps with a spoon, for 3-4 mins until well browned. Add the garlic and Turkish seasoning and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Cook potato
   Add the potato, half the tomato paste* and 180ml (¾ cup) water to the lamb mixture and season with salt and pepper (see Make it yours). Bring to the boil, then reduce the heat to medium, cover and cook for 14-16 mins until the sauce is slightly thickened and the potato is tender.
4. Step 4 — Grill capsicum
   Meanwhile, preheat the grill to high. Line an oven tray with foil. Put the capsicum on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Grill for 6-8 mins until the capsicum is charred and tender. Transfer to a bowl. Stir in half the chopped parsley, 1 tsp honey and 1 tsp white vinegar and season with salt and pepper.
5. Step 5 — Serve up
   Add the remaining parsley and ½ tsp white vinegar to the lamb mixture and stir to combine. Remove from the heat. Taste, then season with salt and pepper. Divide the lamb and potato among bowls, top with the capsicum mixture and enjoy!
6. Step 6 — Make it yours
   Boost your veggies by adding whatever you have on hand to the lamb mixture, such as green beans, broccoli or eggplant.

Allergens

Sulfit