South Western Times

Beef shawarma

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SERVES 4

Greek-style yoghurt

1⁄2 cup

3 cloves garlic, crushed grated zest 1 lemon

tsp each ground cinnamon, cumin, coriander

1⁄2

tsp each allspice, nutmeg

1⁄4

4 beef minute steaks

3⁄4 cup dried brown lentils, rinsed

long-grain rice, rinsed

3⁄4 cup

2 1⁄4 cups water

2 tbsp ghee

3 onions, sliced

parsley, roughly chopped

1⁄4 cup

2 tbsp olive oil finely chopped red chilli, mint yoghurt, lemon cheeks to serve

METHOD

In a medium bowl, combine yoghurt, garlic, lemon zest and spices. Add steaks to yoghurt and toss to coat. Marinate 2 hours or overnight. In a big saucepan, combine lentils, rice and water. Season. Bring to the boil, covered, on medium. Reduce heat to low, simmer 15 minutes. Remove from heat, set aside, covered for 10 minutes. Fluff grains with a fork. Transfer to a bowl. Meanwhile, in a big frying pan, heat ghee. Saute onions for 10-15 minutes, stirring occasional­ly, until golden and softened. Toss onions and chopped parsley through lentil mixture. Season. In same pan, heat oil on high. Cook beef 30 seconds each side. Remove from pan. Spoon beef over rice. Serve with chopped chilli, mint leaves, mint yoghurt and lemon cheeks.

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