Tues­day

BEEF SHAWARMA

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS + MARINATING COOK 40 MINS PER SERVE 2664kj

1 In a medium bowl, com­bine yo­ghurt, gar­lic, lemon zest and spices. Add steaks to yo­ghurt and toss to coat. Mar­i­nate 2 hours or overnight.

2 In a large saucepan, com­bine lentils, rice and wa­ter. Sea­son. Bring to the boil, cov­ered, on medium. Re­duce heat to low, sim­mer 15 mins. Re­move from heat, set aside, cov­ered 10 mins. Fluff grains with a fork. Trans­fer to a bowl.

3 Mean­while, in a large fry­ing pan, heat ghee over medium. Saute onions 10-15 mins, stir­ring oc­ca­sion­ally, un­til golden and soft­ened. Toss onions and chopped pars­ley through lentil mix­ture. Sea­son.

4 In same pan, heat oil on high. Cook beef 30 secs each side. Re­move from pan. Spoon beef over rice. Serve with chopped chilli, mint leaves, mint yo­ghurt and lemon cheeks. ½ cup Greek-style yo­ghurt 3 cloves gar­lic, crushed grated zest 1 lemon ½ tsp each ground cin­na­mon, cumin, co­rian­der ¼ tsp each all­spice, nut­meg 4 beef minute steaks ¾ cup dried brown lentils, rinsed ¾ cup long grain rice, rinsed 2 ¼ cups wa­ter 2 tbsp ghee 3 onions, sliced ¼ cup pars­ley, roughly chopped 2 tbsp olive oil finely chopped red chilli, mint yo­ghurt, lemon cheeks to serve

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