Middle Eastern Lamb and Lentil Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern Lamb and Lentil Stew

Middle Eastern Lamb and Lentil Stew

with Herby Yogurt Sauce

Introducing your new go-to for a quick and aromatic weeknight dinner. This rich lamb and lentil stew is brimming with flavour, spice and protein. A finishing drizzle of yogurt sauce with fresh herbs will have you transported to flavour town!

Allergens:
Mustard
Milk
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

398 mL

Lentils, canned

1 tbsp

Indian Spice Mix

(Contains Mustard)

100 g

Greek Yogurt

(Contains Milk)

7 g

Mint

7 g

Cilantro

2 tbsp

Tomato Sauce

2 unit

Pita Bread

(Contains Wheat)

3 g

Garlic

1 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Onion-Celery Blend

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Energy (kJ)2761 kJ
Calories660 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber11 g
Protein41 g
Cholesterol100 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Small Bowl
Baking Sheet
Silicone Brush

Instructions

PREP
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop the mint. Roughly chop the cilantro. Peel, then mince the garlic.

COOK LAMB
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then the lamb, Indian spice, and onion-celery blend. Cook, breaking up lamb into smaller pieces, until browned, 3-4 min.**

COOK LENTILS
3

Add tomato sauce and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water (dbl for 4ppl), lentils and can liquid. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until stew thickens, 6-7 min.

MAKE HERB YOGURT
4

While the stew cooks, add the mint, cilantro, yogurt, vinegar and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper and stir to combine.

TOAST PITAS
5

Add pitas to a baking sheet. Brush 1/2 tbsp oil (dbl for 4ppl)over the pitas. Season with salt and pepper. Toast in middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on the pitas, so they don't burn!)

FINISH AND SERVE
6

Cut the toasted pitas into quarters. Divide the lamb and lentil stew between bowls. Dollop over the herb yogurt. Serve with the toasted pitas.

Meal right image

Explore Similar Recipes

Meal left image