Spicy bar­be­cued lamb pock­ets with car­rot salad

serves 4| prep & cook­ing 35 mins

taste.com.au - - THIS MONTH -

1 red onion 1 bunch fresh co­rian­der, leaves picked 500g lamb mince 3 gar­lic cloves, crushed 2 tsp hot Madras curry pow­der 2 12⁄ tsp ground cumin 8 (250g) pita pock­ets 250g cherry toma­toes, halved 2 large car­rots, peeled, cut into match­sticks 1 12⁄ tbs light flavour ex­tra virgin olive oil 25g ( 14⁄ cup) nat­u­ral sliced al­monds 1 tsp honey 2 tbs lemon juice Lemon wedges, to serve (op­tional) 1 Line a bak­ing tray with bak­ing pa­per. Grate half the onion. Thinly slice re­main­der. Set aside. Chop half the co­rian­der. Com­bine mince, grated onion, two-thirds of the gar­lic, chopped co­rian­der, curry pow­der and 1 tsp cumin in a bowl. Sea­son. 2 Use a sharp knife to open pita pock­ets with­out cutting all the way through. Di­vide lamb mix­ture among pock­ets. Press down to flat­ten. Trans­fer to tray. 3 Place tomato, car­rot, re­served onion and re­main­ing co­rian­der in a heat­proof bowl. Heat oil in a non-stick fry­ing pan over medium-high heat. Add al­monds. Cook, stir­ring, for 1 minute or un­til golden. Add re­main­ing cumin and gar­lic. Cook, stir­ring, for 30 sec­onds or un­til aro­matic. Stir in the honey for 30 sec­onds or un­til al­monds are coated. Re­move from heat. Stir in lemon juice. Quickly pour over car­rot mix­ture. Sea­son. Set aside to al­low flavours to de­velop. 4 Mean­while, pre­heat a bar­be­cue on medium heat. Spray lamb pock­ets with olive oil. Cook in closed bar­be­cue, turn­ing, for 6-8 min­utes or un­til charred and crisp. Sea­son. 5 Serve lamb pock­ets with tomato salad and lemon wedges, if us­ing. PER SERVE 35g pro­tein 21g fat (5g sat­u­rated fat) 42g carb 10g di­etary fi­bre 516 cals (2157kj)

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